This carrot cake is layered with whipped maple syrup toffee – it is delicious so I would like to share it with you. Fabulous with champagne for a celebration!
150 mls sunflower oil
175 g light muscovado sugar
175 g self-raising flour
1.5 tspns baking powder
grated rind of 1/2 orange
1 tspn ground cinnamon
150g carrots coarsely grated
50 g walnuts finely chopped –
250 mls pure maple syrup
2 egg whites
Mixture: Whisk eggs, oil and sugar together until smooth. Add flour, baking powder, orange rind and ground cinnamon and whisk again until smooth. Stir in the grated carrot and chopped walnuts.
Divide and level the mixture between two x 20cm sandwich tins, greased and base-lined with baking paper. Bake at 180 degrees for about 20 mins. Cool for 5 mins then turn out onto cooling rack. Better to bake the cake layers the day before to make it easier to cut each one in half. Maple Frosting: Pour the maple syrup into a saucepan and heat to 115 C (240F) on sugar thermometer. As the temperature begins to rise, whisk the egg whites and salt in a clean bowl until stiff. When the syrup has reached correct temperature, whisk it into the egg whites in a thin trickle until it is like meringue, keep whisking until very thick.
Sandwich the four cake layers together with the frosting, place on cake plate, then spread frosting on top of cake and round the sides. For best results eat same day frosting has been added. Decorate with walnut halves
Substitute pine nuts for walnuts if desired