Carrot Cake with Butterscotch frosting

It`s one of many lovely recipes from ` a Step by Step Guide to Cakes, Biscuits& Slices` :)


125g unsalted butter
1/2 cup soft brown sugar
2 eggs lightly beaten
2 teaspoons finely grated orange rind
1 1/2 cup finely grated carrot
2/3 cup chopped walnuts
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cup self-raising flour
1 1/2 cup plain flour
1/4 cup milk

Butterscotch Frosting
20g unsalted butter
1/2 cup soft brown sugar
1/3 cup sour cream
100g cream cheese, softened

Preheat oven to moderate 180c

1.Brush a shallow 28x18x3 cm cake tin with melted butter or oil.
Line base and the sides with paper. Grease the paper
Using electric beater, beat butter and sugar in small mixing bowl until light and creamy. Add the eggs gradually beating thoroughly after each addition. Add ring, beat until combined.
2. transfer mixture to large mixing bowl. Add carrot and walnuts. Using a metal spoon, fold in sifted spices and flours alternately with the milk. Spoon mixture evenly into the prepared tin; smooth surface. Bake 30 minutes or until skewer comes out clean when inserted in centre. Leave 10 min before turning onto a wire rack to cool.

3. Butterscotch Frosting
Combine butter and sugar in a small pan. Stir constantly over low heat until mixture boils and sugar dissolves. Simmer for 3 minutes, uncovered, stirring occasionally. Remove from heat, add sour cream. Stir until combined; cool.
Using electric beaters, beat cheese in a small mixing bowl until light and creamy. Add cooled butterscotch mixture gradually, beating thoroughly after each addition. Spread frosting over cake using a flat-bladed knife
( I also decorate with chopped walnuts, lime and lemon rind and orange peel)

It`s rather reach but I use less sugar, (muscovado and fruit sugar) and replace 3/4 of plain flour with real stuff :) ( wholemeal flour ) with some baking powder added
Hope you will enjoy it!