Carrot Cake

Carrot Cake

Ingredients:

• Flour 2 cups
• Baking soda 2 tsp
• Salt 1 ½ tsp
• Ground cinnamon 1 tbsp
• Ground ginger 1 tsp
• Caster sugar 2 cups
• Eggs 4
• Oil 1-¼ cups
• Grated carrots 3 cups
• Chopped toasted walnuts 1 cup

Frosting:

• Cream cheese 10 oz
• Unsalted butter ¾ cup
• Icing sugar 3 cups
• Maple syrup 1/3 cup
• Salt ½ tsp

Sauce:

• Light brown sugar 1 ½ cups
• Thick cream 1 cup
• Unsalted butter ¼ cup
• Vanilla essence 1 tsp
• Salt 1 tsp
• Walnut halves to decorate
• Marzipan carrots to decorate

Method:

• Whisk sugar and oil together add in eggs, add flour, baking soda, salt, cinnamon and ginger. Mix well. Add in carrots and walnuts. Divide batter between 2 greased and lined 9”pans and bake at 180 degrees C for 35 minutes or till a skewer inserted in centre comes out clean. Let cakes cool completely. Brush cake with the warm butterscotch sauce. Spread a thick layer of cream cheese frosting on one cake sandwich with the other cake, ice the top and sides and serve with some butterscotch sauce on the side. For the sauce, combine butter, cream, sugar, vanilla essence and salt in a pan and stir on low heat till sugar is dissolved. Let boil but keep stirring. Let cool and use to serve the cake with. For the frosting beat cream cheese and butter. Add icing sugar and beat well. Mix in the maple syrup and the salt and set aside to frost cake.