Individual carrot cakes with mascarpone frosting

Begin by preparing the carrots (280 g) and chopping the dried fruit (150 g) and walnuts (80 g).

Next, break 3 eggs (3) into a mixing bowl and add in the light brown sugar (180 g). Whisk until light and fluffy using a stand mixer or electric hand whisk.

Add in the grated carrot (280 g) and fold it in before adding in the self-raising flour (190 g), ground almonds (40 g), ground cinnamon (½ tsp), mixed spice (1 tsp), baking powder (2 tsp), and salt (¼ tsp). Mix until all ingredients are incorporated.

Mix in the dried fruit (150 g) and chopped walnuts (80 g), keeping a little of each back for decoration at the end.

Spread the mixture out onto a baking (2 tsp) sheet lined with parchment paper and bake in a preheated oven at 160°C Fan for 30 minutes or until a skewer comes out clean. Leave to cool on a cooling rack.

To make the mascarpone frosting, place the icing sugar (110 g), mascarpone cheese (500 g), and vanilla extract (5 ml) into a mixing bowl and whisk until it becomes stiff and holds its shape. Place into a piping bag and into the fridge until you're ready to use it.

To assemble the cakes, cut the cake into round discs using a cookie cutter (using 3 discs per cake) and pipe or spread the mascarpone frosting onto each piece of cake. stack the layers on top of each other and decorate the top with chopped dried fruit (150 g) and walnuts (80 g).