The Ultimate Carrot Cake recipe | Delia Smith

Ingredients

• 175g dark brown soft sugar
• 2 large eggs
• 150ml sunflower oil
• 200g wholemeal self-raising flour
• 3 level teaspoons mixed spice
• 1 level teaspoon bicarbonate of soda
• 200g carrots, peeled and coarsely grated
• grated zest of 1 orange
• 110g sultanas
• 50g desiccated coconut
• 50g toasted pecan nuts, chopped (see recipe for toasting instructions)
• 2 x 250g tubs mascarpone
• 1 heaped teaspoon ground cinnamon
• 2 tablespoons milk (or orange juice)
• 1 rounded tablespoon golden caster sugar
• 50g chopped toasted pecan nuts (to finish)
• 75g dark brown soft sugar
• juice of 1 small orange
• 1 tablespoon lemon juice