Ginger-carrot cake with butterscotch frosting

Name: Ginger-carrot cake with butterscotch frosting
Total time: 100 min
Ingredients: 300 gm coarsely grated carrot (about 2 carrots); 200 gm (1 1/3 cups) plain flour; 160 gm each caster sugar and brown sugar; 120 gm shredded coconut or coconut flakes; 100 gm oats, blitzed in a food processor; 2½ tsp baking powder; 2 tsp each ground cinnamon and ground ginger; ½ tsp finely grated nutmeg and ground cloves; Finely grated rind of 1 orange and 1 lemon; 200 gm sour cream; 100 ml almond oil; 3 eggs; To serve: chopped roasted hazelnuts, and carrot thinly shaved crossways and tossed in orange juice, brown sugar and cinnamon; Salted butterscotch frosting; 30 gm butter, coarsely chopped; 30 gm brown sugar; 2 tsp golden syrup; 100 gm sour cream; 450 gm pure icing sugar, sieved

www.gourmettraveller.com.au

Ginger-carrot cake with salted butterscotch frosting is moist, spiced, and topped with creamy, rich frosting for a decadent dessert everyone will love.

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Ingredients

300 gm coarsely grated carrot (about 2 carrots)
200 gm (1 1/3 cups) plain flour
160 gm each caster sugar and brown sugar
120 gm shredded coconut or coconut flakes
100 gm oats, blitzed in a food processor
2½ tsp baking powder
2 tsp each ground cinnamon and ground ginger
½ tsp finely grated nutmeg and ground cloves
Finely grated rind of 1 orange and 1 lemon
200 gm sour cream
100 ml almond oil
3 eggs
To serve: chopped roasted hazelnuts, and carrot thinly shaved crossways and tossed in orange juice, brown sugar and cinnamon
Salted butterscotch frosting
30 gm butter, coarsely chopped
30 gm brown sugar
2 tsp golden syrup
100 gm sour cream
450 gm pure icing sugar, sieved