Impress your loved ones with this recipe for carrot & almond cake with caramel filling
For the cake:
350g dark brown sugar
350mls sunflower oil
6 large eggs at room temperature
300g grated carrot (about 6 medium carrots)
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
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.
Recipe from Recipes From a Normal Mum, published under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported license.