Carrot & almond layer cake

carrot and almond cake

For the cake:
  • 350g dark brown sugar
  • 350mls sunflower oil
  • 6 large eggs at room temperature
  • 300g grated carrot (about 6 medium carrots)
  • 200g raisins
  • 200g flaked almonds
  • 1 tsp orange blossom water
  • 350g wholemeal self raising flour
  • 2 tsp bicarbonate soda
  • 2 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
For the icing:
  • 80g soft butter
  • 160g icing sugar
  • 250g of tinned caramel
  • Icing pens in chocolate and/or caramel (Mine were from Sainsburys but these are similar.)
Preheat the oven to 180C/gas mark 4 and grease and line 3 x 20cm cake tins. Beat the brown sugar and oil together until well combined, then add the eggs and mix well. Add the carrot, raisins, almonds and orange blossom water and stir. Stir in the flour, bicarbonate of soda, cinnamon and nutmeg until completely combined and split evenly between the 3 tins. Bake for 20 – 25 minutes until the cakes are well risen, golden and a skewer comes out of the centre of the cake clean. Cool on a wire rack until completely cool.
Make the icing by beating the 80g soft butter with the icing sugar until very light and airy looking, like mousse flecked with air. This takes about 7 minutes in a stand mixer, longer with a handheld or wooden spoon. Then add the tinned caramel, it’s available in large supermarkets, or you could make your own. Mix well and then spread a third onto each cake and then layer together. Use the icing pens to draw a pretty pattern on the top then serve.
source: here

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