Pre-warmness the oven to 180˚C/ 350˚F/ Gas Mark 4.

Lightly grease a 20cm (eight-inch) deep spherical cake tin and line it with non-stick baking parchment.

Set up the small painting bowl with the small chopping/blending blade. Chop the walnut portions with the use of the ‘PULSE’ function. Remove the small bowl and reserve 50g of the chopped walnuts for the cake and 25g for the icing.

Set up the huge bowl with the great shredding/grating disc and grate the carrots.

Remove the disc and shape the huge chopping/ blending blade into the painting's bowl. Add all of the cake elements such as 50g of the chopped walnuts to the grated carrots within side the huge paintings bowl.

Use the ‘PULSE’ button till the combination begins offevolved to return collectively after which method on ‘LOW’ till you've got got an easy combination. Do now no longer over-mix. Turn the combination into the organized cake tin and lightly degree the surface.

Bake within side the preheated oven for approximately 50 mins or till the cake is well-risen, golden and starting to reduce far from the perimeters of the tin. A great skewer inserted into the centre of the cake must pop out clean.

Allow the cake to chill withinside the tin for a couple of minutes earlier than cautiously turning it out onto a twine rack.

For the mascarpone icing, install the small painting bowl with the small chopping/blending blade.

Add the mascarpone cheese, cream cheese and icing sugar to the small paintings bowl. Combine the elements the use of the ‘PULSE’ button. Add the orange zest and once more integrate the use of the ‘PULSE’button. Do now no longer method or the icing becomes a bit runny.

To put together the cake, slice it lengthways via the centre providing you with 2 spherical halves. Sandwich those halves collectively with a 3rd of the icing (unfold evenly). Use the closing icing to cowl the top (and facets if desired).

Top with the closing chopped walnuts.

Serve immediately.