Carrot cake with caramelised hazelnuts

Babiche Martens

This gorgeous carrot cake has cinnamon, walnuts and raisins - a perfect combination for a carrot cake. Substitute the cream cheese icing for a dairy-free alternative and you'll have a great dairy-free dessert.

Ingredients

1 cup	Peanut oil
2 cups	Raw sugar
4	Eggs, lightly beaten
1 tsp	Vanilla
2 cups	Wholemeal flour
1 ½ tsp	Cinnamon
1 tsp	Salt
3 cups	Grated carrot (Main)
1 cup	Raisins
1 cup	Walnuts, chopped
2 tsp	Baking soda

Icing

1 cup	Icing sugar (Main)
1 tsp	Vanilla
¼ cup	Butter, melted
200 g	Cream cheese

Caramelised hazelnuts

1 ½ cups	Water
½ cup	Caster sugar
½ cup	Hazelnuts

Directions

1. Set oven to 160C. Grease and line a 25cm cake tin.
2. Mix oil, raw sugar and eggs in a small bowl.
3. In a large bowl, mix flour, cinnamon, salt, carrot, raisins and walnuts. Add the oil mix and combine all well. At the last minute add baking soda.
4. Bake in oven for 55 minutes.

Icing

1. Beat together cream cheese, icing sugar, vanilla and melted butter.
2. Spread on the cake when it is cool.

Caramelised hazelnuts

1. Bring water and sugar to the boil and continue cooking until a caramel colour.
2. Place nuts on a sheet of baking paper. Pour over the hot caramel.
3. When cold break into pieces.