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Autumn Carrot & Ginger Cake w Salted Caramel Glaze
Autumn Carrot & Ginger Cake with Salted Caramel Glaze (by Nicole Michelle Kanofski of The Gypsy Cottage)
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Course:
Cake, Dessert
Prep Time:
30
minutes
minutes
Cook Time:
1
hour
hour
Total Time:
1
hour
hour
30
minutes
minutes
Servings:
10
Calories:
Author:
Julie
Ingredients
For the Cake
2 1/2
large carrots grated coarsely.
1 1/3
cups
plain flour sifted.
1
cup
each of brown and caster sugar.
1/2
cup
of desiccated coconut.
1 1/4
cup
rolled oats
quick oats preferred as they are finer
2 1/2
teaspoons
of baking powder.
2
teaspoons
fresh grated ginger.
2
teaspoons
of ground cinnamon .
1
teaspoon
nutmeg
1
tablespoon
orange juice
zest of orange is optional
1 1/2
cups
of sour cream
1/4
cup
of vegetable oil.
3
large free range eggs.
1/2
teaspoon
sea salt.
1/4
cup
of Almond meal.
Chopped roasted almonds to serve
Glaze
1/3
cup
butter
1/3
cup
of brown sugar.
1
tablespoon
golden syrup
1/2
cup
cream.
3
cups
of icing sugar.
Instructions
Preheat oven to 180c (fan forced oven)
Butter and line 2. 22 cm pans with baking paper.
Stir the carrot and dry ingredients together including sea salt, oats and almond meal.
Make a well in the centre and add sour cream, oil and eggs. Divide evenly among tins.
Smooth over, swap tins around in oven halfway through cooking!
Cook for about 45 mins, test with a skewer to see if its ready.
Cool completely before icing!
Glaze
Melt butter in a small saucepan over low heat, stir in sugar and golden syrup until smooth,
gently bring to a simmer and stir continuously until thickened slightly, stir in cream, remove from heat,
Stir in icing sugar and sea salt flakes to taste, leave to cool to a spreading consistency.
Spread over each half of cake and then on top.
Garnish with roasted almonds and fresh whipped cream!