Home Dessert

Ginger-carrot cake with salted butterscotch frosting

Recipe for ginger-carrot cake with salted butterscotch frosting.
Loading the player...
8 - 10
40M
1H
1H 40M

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.

Ingredients

Salted butterscotch frosting

Method

Main

1.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.
2.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).
3.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.

Drink Suggestion: Young Rutherglen muscat. Drink suggestion by Max Allen

Notes

Related stories