Carrot Cake With Apple Compote - cooking recipe

Ingredients

1 1/4 cups butter, softened
2/3 cup sugar
1 pinch salt
2 tsp vanilla extract
2 None eggs
1/3 cup cornstarch
3/4 cup all-purpose flour
1 heaping tsp baking powder
1 None carrot, peeled and finely grated
2 None red apples, peeled and chopped
1 None lemon, juiced
1/2 cup + 1 tbsp powdered sugar
1/2 lb cream cheese
1 tsp cinnamon

Preparation

Preheat the oven to 325\u00b0F. Mix the butter, 1/3 cup of the sugar, the vanilla extract and salt with a hand mixer for 4-5 mins until creamy. Stir in the eggs one at a time. Mix all but 1 tbsp of the cornstarch with the flour and baking powder, then stir into the cake mixture. Stir in the grated carrot and pour the mixture into a greased, floured 8 x 11 inch cake pan, then smooth the top of the batter. Bake for about 25 mins, until a wooden skewer comes out clean. Cool the cake on a wire rack, but leave in pan.
While the cake is baking, heat the remaining sugar with 2 tbsp of water until brown and caramelized. Add the apples and lemon juice and simmer for 3 mins. Mix the remaining cornstarch with 2 tbsp of water, then pour into the apples and simmer for 1 min, stirring. Set the compote aside to cool slightly, then spread it evenly on top of the cake. Chill for 30 mins.
Using a hand mixer, mix the rest of the butter with 1/2 cup powdered sugar until creamy. Beat the cream cheese until creamy and gradually combine it with the butter icing. Spread it on the cake. Use a cake comb or fork create a wavy pattern in the icing. Chill for 15 mins then remove the cake from the pan. Mix the cinnamon with the rest of the powdered sugar and sprinkle it over the cake before serving.