Tuesday, 17 July 2012

Carrot, Salted Caramel & Macadamia Nuts

In my last post, I made the salted caramel frosting for chocolate cupcakes.
I really like the frosting so I decided to bake a carrot cake for that.
After frosting, I also made some spiced caramel macadamia nuts for garnish.

On a rainy day, enjoy the cake with a cup of coffee for an enjoyable tea time :)

Carrot Cake with Salted Caramel Frosting & Spiced Caramel Macadamia Nuts (6" round):
Carrot Cake
80 g sunflower oil
60 g caster sugar
1 egg
100 g grated carrots
130 g plain flour
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp ground mixed spices

Preheat oven to 180C & grease a 6" baking pan.
In a large bowl, cream together sugar, oil & egg using an electric mixer until thick & creamy.
Fold in grated carrots.
Mix & sift in all flours, fold until combine.
Bake in a preheated oven for 20-25 min.

Salted Caramel Sauce & Frosting
See here for recipe (use half for this carrot cake)

Spiced Caramel Macadamia Nuts
80 g macadamia nuts, toast in oven
40 g sugar
1/2 tsp mixed spices
1 tsp cinnamon

Line a tray with a parchment paper. 
Caramelise the sugar over medium heat.
Add in the spices & toasted nuts, mix until all nuts are coated.
Pour the nuts on the tray & leave to set.
Once set, chop roughly & use for decoration.


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