Butterscotch Frosted Carrot Cake
|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|
|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)|
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 180Â°C/350Â°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.