Carrot Cake with Toffee Sauce

Ingredients

Cake

• 4 eggs at room temperature
• 1 1/2 cups sugar
• 1 tbsp vanilla
• 1 tbsp lemon juice
• 1 cup vegetable oil
• 2 cups flour, sifted
• 2 tbsp baking powder
• 1/2 tsp baking soda
• A pinch of salt
• 1 1/2 tbsp cinnamon
• 1 1/2 cups grated carrot

Sauce

• 50 g butter
• 1 cup brown sugar (or white)
• 1/4 cup cream or 1 tin qashta

Method

1. Beat the eggs, add the vanilla and lemon juice, then the sugar and oil and keep beating.
2. Mix the dry ingredients and add gradually while beating, then fold in the carrot with a spoon. Pour into a tin greased with unsalted butter and flour (not oil).
3. Bake in an oven preheated to 180°C on the middle rack for 45 minutes.
4. Toffee sauce: melt the sugar, add the butter and finally the cream or qashta gradually until thick. Pour over the cake while warm.