Ginger-carrot Cake with Salted Butterscotch Frosting

 

Recipe for ginger-carrot cake with salted butterscotch frosting.

What you will need

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

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