Spiced carrot cake with cream cheese frosting and toffee shards
By Sugardough
Equipment
8” cake tin
Large bowl
Spatula
Grater
Sieve
Scales and teaspoon measures
Small pot
Electric mixer
Ingredients
Cake
212g flour
296 sugar
9g bi carb soda
5g cinnamon
5g nutmeg
5g ginger
190mls British cold pressed rapeseed oil
3 eggs
260g grated organic carrots
Icing
300g icing sugar
½ vanilla pod
50g butter
60g Philadelphia cream cheese
Toffee shards
200g caster sugar
20mls water
10 walnuts
Method
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Pre heat your oven to 160⁰C.
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Grease the cake tin and line with a cross of grease proof paper.
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Grate the carrots and cover with water. Sieve dry ingredients into a large bowl.
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Mix the eggs and oil in a jug until combined and add to dry ingredients.
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Drain the carrots and add to other ingredients, mix till combined.
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Pour into your cake tin and bake in the centre of your oven till domed and a skewer or small knife comes out clean when inserted into middle of the cake. About 35 minutes depending on your oven.
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Turn out onto a cake rake and leave to cool.
Icing
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Mix the butter, vanilla pod (split and scraped) and icing sugar till combined then slowly add the cream cheese, whip on high till the icing is light and fluffy. This will take about 1 minute then stop. Do not over mix or the icing will split.
Toffee shards
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Add the water to a small pot and then pour in the sugar.
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Place over a medium heat until golden then add the walnuts and stir to coat them.
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Take out the walnuts with a fork and then pour the toffee on a tray and cool till pliable.
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Stretch toffee and cut into nice pieces with scissors and set aside.
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Finally coat the cooled cake with icing and garnish with the toffee shards and walnuts and enjoy.
