Carrot Almond Layer Cake

Carrot Almond Layer Cake
with caramel filling

Ingredients
For the cake:
350 g dark brown sugar
350 ml sunflower oil
6 large eggs at room temperature
300g grated carrot (about 6 medium carrots)
200 g raisins
200 g flaked almonds
12,5 ml orange blossom water
350 g wholemeal self raising flour
25 ml bicarbonate soda
25 ml ground cinnamon
12,5 ml freshly grated nutmeg
For the icing:
80 g soft butter
160 g icing sugar
250 g of tinned caramel
Icing pens in chocolate and/or caramel

How to
Preheat the oven to 180C/gas mark 4 and grease and line 3 x 20cm cake tins.
Beat the brown sugar and oil together until well combined, then add the eggs and mix well.
Add the carrot, raisins, almonds and orange blossom water and stir.
Stir in the flour, bicarbonate of soda, cinnamon and nutmeg until completely combined and split evenly between the 3 tins.
Bake for 20 – 25 minutes until the cakes are well risen, golden and a skewer comes out of the centre of the cake clean. Cool on a wire rack until completely cool.
Make the icing by beating the 80 g soft butter with the icing sugar until very light and airy looking, like mousse flecked with air. This takes about 7 minutes in a stand mixer, longer with a handheld or wooden spoon.
Then add the tinned caramel, it’s available in large supermarkets, or you could make your own. Mix well and then spread a third onto each cake and then layer together.
Use the icing pens to draw a pretty pattern on the top then serve.

Recipe from Recipes From a Normal Mum, published under a Creative Commons Attribution-NonCommercia