|
Carrot Cake with
Butterscotch Frosting Recipe
|
Ingredients : Makes one shallow 28cm oblong cake |
125 g
1/2 cup
2
2 teaspoons
1 1/2 cups
2/3 cup
1 teaspoon
1/2 teaspoon
1/4 teaspoon
1 1/2 cups
1 cup
1/4 cup
Butterscotch Frosting
20 g
1/2 cup
1/3 cup
100 g |
Unsalted butter
Soft brown sugar
Eggs, lightly beaten
Finely grated orange rind
Finely grated carrot
Chopped walnuts
Ground cinnamon
Ground nutmeg
Ground cloves
Self-raising flour
Plain flour
Milk
Unsalted butter
Soft brown sugar
Sour cream
Cream cheese, softened |
Method :
- Preheat oven to moderate 180oC.
Brush a shallow 28 x 18 x 3 cm oblong cake tin with melted butter or oil. Line base with paper, grease the paper.
- Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
- Add the eggs gradually, beating
thoroughly after each addition. Add rind, beat until combined.
- Transfer mixture to large mixing bowl.
Add carrot and walnuts. Using a metal spoon, fold in sifted spices and
flour alternately with the milk.
- Spoon mixture evenly into prepared
tin, smooth surface. Bake 30 minutes or until skewer comes out clean
when inserted in centre of cake.
- Leave 10 minutes before turning onto a
wire rack to cool.
- To make Butterscotch Frosting -
Combine butter and sugar in a small pan. Stir constantly over low heat
until mixture boils and sugar dissolves. Simmer for 3 minutes,
uncovered, stirring occasionally.
- Remove from heat, add sour cream. Stir
until combined, cool.
- Using electric beaters, beat cheese in
a small mixing bowl until light and creamy.
- Add cooled butterscotch mixture
gradually, beating thoroughly after each addition.
- Spread frosting over cake using a
flat-bladed knife.
|
|
|