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.