Carrot Cake with Butterscotch Frosting Recipe

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

• Preheat oven to moderate 180^oC. 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.