Carrot Cakes with Salted Butterscotch and Vanilla Gelato

Ingredients

• 60 g almond meal
• 100 g self-raising flour
• 65 g caster sugar
• 65 g brown sugar (For the cake)
• 120 g carrots (Finely grated)
• 120 g burnt butter
• 30 g egg whites
• 1 tsp ground cinnamon
• 0.5 tsp ground ginger
• salt (A pinch, for the cake)
• raw sugar (For topping the cakes; use a pinch on each)
• 100 g cream (For the butterscotch)
• 100 g brown sugar (For the butterscotch)
• 50 g butter (Diced; for the butterscotch)
• salt (A pinch, for the butterscotch)
• vanilla gelato (For serving)
• Biscoff biscuits (Crushed, for serving underneath the gelato; nuts or praline may be used instead)

Steps

1. 1

   Place all of the cake ingredients—the almond meal, self-raising flour, caster sugar, brown sugar, finely grated carrots, burnt butter, egg whites, cinnamon, ginger, and a pinch of salt—in a bowl. Whisk or mix until smooth.

2. 2

   Divide the smooth cake mixture among small moulds. The small cakes are intentional and are used to create a crisp muffin-top effect with soft centers.

3. 3

   Sprinkle raw sugar over the tops of the cakes to add extra crunch.

4. 4

   Bake at 170°C for about 20 minutes. Since ovens vary, test a cake with a skewer after 20 minutes; it is ready when the skewer comes out clean.

5. 5

   Optionally hit the baked cake tops with a blowtorch to caramelize the surface and create a brûlée-like topping.

6. 6

   For the butterscotch, place the cream and brown sugar in a pan and bring the mixture to a boil.

7. 7

   Remove the pan from the heat. Add the diced butter and a pinch of salt, then stir until the butter melts into a smooth salted butterscotch sauce.

8. 8

   Serve the carrot cakes warm with the salted butterscotch sauce and vanilla gelato. Place crushed Biscoff biscuits underneath the gelato to help keep it in place; nuts or praline can be used instead.

Notes

The source does not specify the mould size or the precise amount of raw sugar, gelato, or serving crumbs. The blowtorch finish is optional. The stated cake quantity makes 10 small cakes.

Nutrition per serving

• dessert
• baked
• carrot cake
• individual cakes
• vegetarian
• warm dessert
• date night
• optional brûléed topping