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Butterscotch Frosted Carrot Cake

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Butterscotch Frosted Carrot Cake is quite popular among my peers and they make me prepare this often. Be advised that you give your complete attention to the mixing when preparing the Butterscotch Frosted Carrot Cake. Just check out the recipe of the yummy carrot cake.
Ingredients
  Self raising flour 2 Ounce (50 Gram, 1/2 Cup)
  Mixed spice 1⁄2 Teaspoon
  Butter/Margarine 4 Ounce (100 Gram / 1/2 Cup)
  Light brown sugar 4 Ounce (100 Gram / 1/2 Cup)
  Eggs 2 , separated
  Carrots 3 Large, grated
  Ground almonds 2 Ounce (50 Gram, 1/2 Cup)
  Orange 1 , rind grated
For frosting
  Light brown sugar 7 Ounce (200 Gram / Scant 1 Cup)
  Milk 90 Milliliter (6 Tablespoon)
  Icing sugar 6 Ounce, sifted (175 Gram / 3/4 Cup)
Directions

Put the flour and spice in a bowl and rub in 25 g/1 oz/2 tbsp of the butter or margarine until the mixture resembles breadcrumbs.
Whisk the sugar and egg yolks with an electric beater until thick and pale.
Stir in the carrots, ground almonds and orange rind.
Fold in the flour mixture.
Whisk the egg whites until stiff and fold in with a metal spoon.
Turn into a 20 cm/8 in deep round cake tin (pan), greased and base lined.
Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 45 minutes until risen and golden.
Cool slightly, turn out, remove the paper and leave to cool.
To make the frosting, melt the butter or margarine with the brown sugar.
Boil, stirring, for 2 minutes.
Stir in the milk.
Remove from the heat and cool until lukewarm.
Beat in the icing sugar, a little at a time.
Split the cake in half horizontally.
Sandwich the halves together with about half of the frosting.
Spread the remainder over the top and ripple with the prongs of a fork.
Store in an airtight container.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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