Eleanor Ozich's Chai spiced carrot cake


Serves:  8

Preparation time:  20 minutes
 Cooking time:  45 minutes

3free-range eggs

175g honey

125g  rice flour

155g grated carrots

½ tsp ground cardamom

½ tsp ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ tsp ground cloves

1 tsp bicarbonate of soda

200g almond meal

For the mascarpone cream:

240g mascarpone cheese

grated zest of 1 lemon

2 tsp honey

To decorate:
2 tbsp pumpkin seeds
2 tbsp shredded coconut
2 tbsp sunflower seeds




1 Preheat the oven to 160°C/Gas mark 2–3. Line a 20cm cake tin with baking paper.
2 Put all the cake ingredients in a large bowl. Using a wooden spoon, mix until well combined, then carefully pour the batter into the cake tin.
3 Bake for 45 minutes, or until a skewer inserted in the middle of the cake comes out clean. Leave in the tin to cool completely, before carefully turning out onto a plate.
4 To make the mascarpone cream, put the mascarpone, lemon zest and honey in a bowl. Using a spoon, mix until well combined.
5 Gently spoon the mascarpone cream onto the top of the cooled cake and spread out evenly using a knife or the back of a spoon. Sprinkle with the pumpkin seeds, shredded coconut and sunflower seeds. The cake will keep in an airtight container in the fridge for 2–3 days.