• 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

Frosting

• 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!