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Carrot & Chocolate Chip Cake w/ Vanilla Mascarpone


Suzue Curley
A delicious carrot and chocolate chip cake devised by Suzue Curley during her time at The Savoy. I have added a vanilla mascarpone to the original recipe to make it a little bit more indulgent. This makes 10 muffin sized cakes or 12 cupcakes.
4.50 from 2 votes
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Cake
Cuisine English
Servings 10


  • ***CARROT CAKE***
  • 150 g Plain Flour
  • 25 g Ground Almonds
  • 12 g Baking Powder
  • 1 g Ground Cinnamon
  • 150 g Caster Sugar
  • 150 g Carrots grated
  • 100 g Whole Eggs about 2 eggs
  • 75 g Dark Chocolate Chips or a bar chopped 50% cocoa solids
  • 150 g Unsalted Butter melted
  • 350 g Mascarpone
  • 115 g Icing Sugar sifted
  • 1 g Vanilla Extract


  • Sift the dry ingredients together in a bowl. Mix together the grated carrot and the eggs in a separate bowl. Fold the dry ingredients into the carrot and egg mixture.
  • Mix in the chopped chocolate and lastly the melted butter. Put in a container and rest in the fridge for 45 minutes to an hour.
  • Preheat the oven to 180°C (350°F/Gas 4).
  • Take the mixture out of the fridge and spoon it into a piping (pastry) bag fitted with 12mm (1⁄2 inch) plain nozzle (tip).
  • Using a silicone muffin tray or cupcake tray, pipe the cake mixture into the holes until three-quarters full. You can of course also use a metal cake tin and cake cases, but I think they look more delicate without a case.
  • Bake for 18-20 minutes until golden brown if muffin sized or 12-15 minutes if cupcake sized. Leave to cool, then remove from the moulds.
  • Beat the icing sugar into the mascarpone and then add the vanilla extract. Mix thoroughly.
  • Place the mascarpone in a piping bag with a star shaped nozzle and pipe swirls, or you could just spread the mascarpone on top.