Carrot Cake with Butterscotch Sauce and Cream Cheese Frosting

Ingredients for Carrot Cake:
Flour 2 cups
Baking soda 2 tsp
Salt 1 ½ tsp
Ground cinnamon 1 tbsp
Ground ginger 1 tsp
Caster sugar 2 cups
Eggs 4
Oil 1-¼ cups
Grated carrots 3 cups
Chopped toasted walnuts 1 cup

Ingredients for Cream Cheese Frosting:
Cream cheese 10 oz
Unsalted butter ¾ cup
Icing sugar 3 cups
Maple syrup 1/3 cup
Salt ½ tsp

Ingredients for Butterscotch Sauce:
Light brown sugar 1 ½ cups
Thick cream 1 cup
Unsalted butter ¼ cup
Vanilla essence 1 tsp
Salt 1 tsp
Walnut halves to decorate
Marzipan carrots to decorate

Method:
Whisk sugar and oil together add in eggs, add flour, baking soda, salt, cinnamon and ginger. 
Mix well. 
Add in carrots and walnuts. 
Divide batter between 2 greased and lined 9”pans and bake at 180 degrees C for 35 minutes or till a skewer inserted in centre comes out clean. 
Let cakes cool completely. 
Brush cake with the warm butterscotch sauce. 
Spread a thick layer of cream cheese frosting on one cake sandwich with the other cake, ice the top and sides and serve with some butterscotch sauce on the side. 

For the Butterscotch Sauce:
Combine butter, cream, sugar, vanilla essence and salt in a pan and stir on low heat till sugar is dissolved. 
Let boil but keep stirring. 
Let cool and use to serve the cake with. 

For the Cream Cheese Frosting:
Beat cream cheese and butter. 
Add icing sugar and beat well. 
Mix in the maple syrup and the salt and set aside to frost cake.

Carrot Cake with Butterscotch Sauce and Cream Cheese Frosting by Zarnak Sidhwa