A lovely little cake suitable for serving 4 generous slices for a perfect Sunday afternoon tea with friends with a cup of tea and a nice catch-up 🙂 The addition of carrots to a cake mixture really helps to keep it moist and adds a unique flavour, synonymous with everyone’s favourite carrot cake!  It blends so well with the mixed spices and heat of the ground ginger.  Tope this traditional cake with a slathering of sweet cream frosting and it won’t let you down!

Here’s what you will need;

  • olive oil
  • soft brown sugar
  • wholemeal spelt flour
  • ground almonds
  • carrots
  • eggs
  • vanilla extract
  • mixed spice
  • ground ginger
  • baking powder
  • bicarb of soda
  • Maple syrup


Carrot, Ginger & Almond Cake with Mascarpone Maple Frosting

The Balanced Kitchen
Prep Time 20 mins
Cook Time 55 mins
Course Dessert
Cuisine English
Servings 4


  • 90 g wholemeal spelt flour
  • 150 g ground almonds
  • 1.5 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 1 tsp mixed spice
  • 1/2 tsp ground ginger
  • 50 g soft brown sugar
  • 200 g grated carrot
  • 60 mls pure Maple syrup
  • 2 small eggs whisked
  • 80 mls olive oil


  • 100 g mascarpone soft cheese
  • 1 TBSP pure Maple syrup
  • 1/2 tsp vanilla extract


  • This cake mixture will make 1x 20cm round single layer cake. Double the mixture if you would like to make a double layer cake which works well with this recipe.
    Grease a 20cm spring form cake tin with a little oil using some clean kitchen paper.
    Preheated fan oven at 160 C.
  • Place the dry ingredients into a large bowl - flour, ground almonds, baking powder, bicarb of soda, mixed spice, ground ginger and brown sugar and mix well until all combined.
  • Now add the grated carrot, Maple syrup, whisked eggs and oil to the bowl and mix everything together, ensuring you incorporate all of the flour and ground almonds into the mixture.
  • Pour the mixture into the prepared baking tin and bake in the oven at 160 C (fan) for about 55 minutes or until a skewer comes out clean.
  • Remove the cake from the oven, allow to cool for 10-15mins then run a sharp knife around the edge of the cake and the tin then release the spring and remove the cake from the tin. Allow it to cool fully on a wire rack


  • Before serving and when the cake has cooled, whisk the mascarpone cream with the vanilla and Maple syrup until creamy and spread evenly over the top of the cake. Add a drizzle of Maple syrup for effect and extra sweetness!
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