Preparation: 15 minutes

Rest: 1 hour in the refrigerator

Baking time: 30-35 minutes

Servings: 10-15 people

Ingredients (Gateau):

• 315g grated carrots
• 120g toasted pecan or walnut
• 180g caster cane sugar
• 220g brown sugar
• 2 teaspoons Asha Golden Masala
• 320ml rapeseed/avocado oil
• 4 eggs
• 2.5 teaspoons baking powder
• 300g wheat flour
• 1 teaspoon salt

(Glazing)

• 200g soft butter
• 150g mascarpone
• 150g plain cheese spread
• 0.5 teaspoon Asha Golden Masala
• 120g icing sugar

How to prepare Golden Gateau with Carrots

• In a bowl, mix the cane sugar, brown sugar, Golden Masala, oil and eggs.
• In another bowl, sift the flour, baking powder, and salt
• Gently pour the liquid mixture into the dry mixture without over-stirring and add the grated carrot and toasted walnuts/pecan
• Preheat the oven to 175°C and bake the cake for 30 to 35 minutes
• Let the cake cool completely while we prepare our glaze
• Whip the butter at room temperature until the air is well mixed and the butter has almost doubled in volume. Add the room-temperature cheese, mascarpone, icing sugar and Asha Golden Masala to make a smooth mixture.
• Leave to cool for at least 30 minutes to an hour before spreading on the cake.