Ingredients TOFFEE SAUCE 1.5 Cups 35% or higher cream, divided (1 cup and 0.5 cup) 1/2 Cup + 2 TBSPS sugar 75 grams butter 1/3 Cup light corn syrup CAKE 2 Cups white sugar 1 1/4 Cups canola oil 4 lg eggs 2 tsp vanilla 2 Cups all purpose flour 2 tsp baking soda 2 tsp baking powder 2.5 tsp cinnamon 1/2 tsp table salt 3 Cups grated carrots Steps 1) PREPARE TOFFEE SAUCE a. Bring 1 cup cream, sugar, corn syrup and butter to a boil over med-high heat, stirring until sugar dissolves and butter melts. b. Reduce heat to medium/medium-low to a steady simmer until thick and deep amber in colour. Don’t stir too much or it will get too foamy to see the colour clearly. Swirl when you can. This will take around 35 minutes. c. Remove from heat and stir in 0.5 cup cream. 2) MAKE CAKE a. Preheat oven to 350 degrees. Grease and parchment line a 9×13″ pan. b. Beat sugar, oil, eggs, vanilla with whisk until well combined. c. Sift in flour, baking soda, baking powder, cinnamon and salt. Stir d. Fold in carrots. e. Pour in pan. Bake until toothpick comes out clean. (about 45 minutes) f. Pour some of the toffee sauce over the cake and let it cool. 3) FROST Cover cooled cake with cream cheese frosting. I used a star piping tip so the extra toffee sauce would settle into the grooves. Spoon extra toffee on top once it is completely cooled. The toffee recipe makes more than you will need for the recipe.

Light, moist, and delicately sweet, this Italian Almond Cake is a timeless treat that feels both simple and sophisticated. Made with finely ground almonds, a touch of citrus, and just the right amount of sweetness, it’s perfect with a cup of coffee or as a beautiful finish to any meal.