Vanilla carrot cake with walnut ice cream

Dessert, serves 4

The sweet flavours are a perfect match with the Lowlander Poorter 6%


  • 4 eggs
  • 200 ml of sunflower oil
  • 400 gr sugar
  • 400 gr flour (sifted)
  • 2 tsp vanilla extract
  • 2 tsp soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • 300 gr grated carrot
  • 100 gr chopped walnuts
  • 100 gr soft butter
  • 225 gr mascarpone
  • 450 gr icing sugar
  • 1 tsp vanilla extract

This is how you make it:

  1. Pre heat the oven to 170 degrees. Butter a cake tin which is about 25cm big.
  2. Mix the sugar, eggs, vanilla and oil to a creamy pale yellow substance.
  3. Mix the flour, soda, baking powder, cinnamon and salt. Add this to the egg mixture. Stirr well, but don’t mix too much.
  4. Add the carrot and walnuts last and stirr the mixture till the substance is even.
  5. Put the mixture in the cake tin and let it in the oven for about an hour. After an hour, test with a wooden skewer whether the middle part is dry.
  6. For the icing, put all the ingredients together in a mixer and let it run for about 5 minutes on a high setting. Make sure that the ingredients are not too cold, otherwise the butter won’t mix evenly.
  7. When the cake has cooled completely and has preferably been in the refrigerator for a while, the icing can be added.
  8. Then leave it in the refrigerator for at least 2 hours. And dive in!