Ingredients
Carrot Cake
Caramel Sauce
Method
- Pre-heat oven to 160°C fan-forced. Grease and line 2 x 20cm cake pans.
- In a large mixing bowl, combine flour, sugar, pecans and cinnamon. Mix well.
- In a separate bowl, whisk together oil and eggs until well combined. Add to flour mixture with the grated carrot. Mix thoroughly.
- Divide batter between prepared pans. Bake for 35 mins, or until an inserted skewer comes out clean. Cool in pan for 10 mins before removing to a wire rack to cool completely. Once cooled, refrigerate covered until required.
- For the caramel sauce, place sugar and water in a saucepan, stirring to dissolve sugar. Increase heat and boil without stirring until a golden colour is achieved. Add cream to pan, swirling to combine and remove from heat.
- For buttercream, place butter in a bowl and using electric beaters, mix until smooth. Add icing mix, spice and water, mixing well.
- To assemble, place one of the cakes onto a serving plate. Top with half of the buttercream and a half of the caramel sauce. Place second cake on top and smooth over the remaining buttercream. Drizzle with caramel sauce and decorate with bay leaves and candied orange slices.
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