Carrot & Almond Layer Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Make the icing by beating the 80g 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.

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