Carrot Cake with Caramel Popcorn Topping

    A classic favourite with a twist! Incredibly soft carrot cake with a delicious caramel popcorn topping is exactly what you need for a tea time treat.

    Simple is Good

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    Ingredients

    Cake:
    3 large eggs, at room temperature
    150g Stork Baking Margarine, melted
    150g vegetable oil
    300g light brown sugar
    ½ tsp vanilla extract
    300g cake flour
    1 tsp baking powder
    1 tsp bicarbonate of soda
    3 tsp ground cinnamon
    1 tsp ground ginger
    ½ tsp ground nutmeg
    300g peeled and grated carrots
    100g pecan nuts or walnuts, chopped

    Frosting:
    250g Stork Baking Margarine, softened
    2 tsp ground cinnamon
    750g icing sugar, sifted
    75g plain Greek-style yoghurt

    Decorating:
    500g Store-bought caramel popcorn, for decorating

    Step by step method

    1. Cake:

    2. Preheat the oven to 170 degrees celcius (150 fan-forced).
    3. Grease and line 3 x 20cm cake tins with baking paper.
    4. In the bowl of an electric mixer, mix together the eggs, Stork, oil and vanilla.
    5. Sift together the dry ingredients and add to the egg mixture.
    6. Mix until just incorporated then stir in the carrots and nuts.
    7. Divide the batter between the lined cake tins and bake in the preheated oven for 35-40 minutes or until a skewer inserted in the middle comes out clean.
    8. Allow the cakes to cool in the tins for 5 minutes before turning them out on a cooling rack.

    9. Frosting:

    10. Make the frosting by whipping together the Stork bake, cinnamon and icing sugar until very light and fluffy.
    11. Add the yoghurt and whip until light.

    12. Decorate:

    13. Assemble the cake by layering the cake layers with ¼ cup of frosting, leaving enough to cover the top and sides of the cake.
    14. Top with the caramel popcorn and serve.