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.
300 gmcoarsely grated carrot (about 2 carrots)200 gm(1 1/3 cups) plain flour160 gm eachcaster sugar and brown sugar120 gmshredded coconut or coconut flakes100 gmoats, blitzed in a food processor2½ tspbaking powder2 tsp eachground cinnamon and ground ginger½ tspfinely grated nutmeg and ground clovesFinelygrated rind of 1 orange and 1 lemon200 gmsour cream100 mlalmond oil3eggsTo serve:chopped roasted hazelnuts, and carrot thinly shaved crossways and tossed in orange juice, brown sugar and cinnamonSalted butterscotch frosting30 gmbutter, coarsely chopped30 gmbrown sugar2 tspgolden syrup100 gmsour cream450 gmpure icing sugar, sieved
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.
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).
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.