Name: Ginger-carrot cake with salted butterscotch frosting
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8 - 10
Ingredients: 300 gm coarsely grated carrot (about 2 carrots); 200 gm (1 1/3 cups) plain flour; 160 gm each caster sugar and brown sugar; 120 gm shredded coconut or coconut flakes; 100 gm oats, blitzed in a food processor; 2½ tsp baking powder; 2 tsp each ground cinnamon and ground ginger; ½ tsp finely grated nutmeg and ground cloves; Finely grated rind of 1 orange and 1 lemon; 200 gm sour cream; 100 ml almond oil; 3 eggs; To serve: chopped roasted hazelnuts, and carrot thinly shaved crossways and tossed in orange juice, brown sugar and cinnamon; Salted butterscotch frosting; 30 gm butter, coarsely chopped; 30 gm brown sugar; 2 tsp golden syrup; 100 gm sour cream; 450 gm pure icing sugar, sieved

Ginger-carrot cake with salted butterscotch frosting

Recipe for ginger-carrot cake with salted butterscotch frosting.

Loading the player...

Serves 8 - 10

Prep

40M

Cook

Total

1H 40M

This two-tiered cake serves a crowd, but you can make a single cake by halving the mixture and using one egg and an egg yolk. It also keeps well for two to three days.

Ingredients

300 gm coarsely grated carrot (about 2 carrots)

200 gm (1 1/3 cups) plain flour

160 gm each caster sugar and brown sugar

120 gm shredded coconut or coconut flakes

100 gm oats, blitzed in a food processor

2½ tsp baking powder

2 tsp each ground cinnamon and ground ginger

½ tsp finely grated nutmeg and ground cloves

Finely grated rind of 1 orange and 1 lemon

200 gm sour cream

100 ml almond oil

3 eggs

To serve: chopped roasted hazelnuts, and carrot thinly shaved crossways and tossed in orange juice, brown sugar and cinnamon

Salted butterscotch frosting

30 gm butter, coarsely chopped

30 gm brown sugar

2 tsp golden syrup

100 gm sour cream

450 gm pure icing sugar, sieved

Method

Main

1.Preheat oven to 180C. Butter two 22cm-diameter springform cake tins and line bases and sides with baking paper. Stir carrot, dry ingredients, rinds and ½ tsp sea salt in a large bowl to combine and make a well in the centre. Whisk sour cream, almond oil and eggs in a separate bowl until smooth, add to well and stir to combine. Divide among prepared tins, smooth tops and bake, swapping tins halfway through cooking time, until golden brown and a skewer inserted withdraws clean (45-50 minutes). Cool in tins for 15 minutes, then cool completely on a wire rack.

2.For salted butterscotch frosting, melt butter in a saucepan over low heat, then stir in sugar and golden syrup until smooth and sugar dissolves. Bring to the simmer and stir continuously until slightly thickened (1-2 minutes), stir in sour cream to combine, then remove from heat and stir in icing sugar until smooth. Stir in 1½ tsp sea salt flakes and set aside to cool to spreading consistency (15-20 minutes).

3.Spread half the frosting over the top of each cake, then stack one cake on top of the other. Scatter with roast hazelnuts and the shaved carrot to serve.