Best ever carrot cake – with peaches and berries

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This cake is my new favourite. It really is the best alternative for the classic carrot cake. Because the cream cheese frosting isn’t completely covering the cake, leaving it partially naked the cake doesn’t become overwhelmingly sweet. I’ve tried versions with pineapple and coconut and I love them too but this is a class higher. I would of loved to have been able to use fresh fruit but it simply wasn’t available. The frozen and canned fruit worked and if it tastes this good it can only get better by using fresh fruit.

It was a hit at our housewarming / birthday bash last weekend which meant only one slice for me. I’ll give it another attempt soon… I’ll have more time then to work on the presentation. After watching the Dutch Bake Off (Heel Holland Bakt) + The Great British Bake Off I’m determined more than ever to become star baker 😉 I’m my biggest critic so the judging is going to be tough.

 

peach_carrot_cake_recipe

 

Naked Carrot + Peach Cake
15 CM CAKE 4 LAYERS WITH CREAM CHEESE FROSTING + CARAMELIZED PEACHES BAKING TIME 40-45 MINUTES COOLING TIME 20 MINUTES
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Ingredients
  1. For the cake

  2. 150 g butter (salted)
  3. 3 large eggs
  4. 135 g (2/3 cup) granulated sugar
  5. 65 g light brown sugar, firmly packed
  6. 1/4 tsp vanilla extract
  7. 180 g (1 1/4 cups) all purpose flour
  8. 1 1/2 tsp baking soda
  9. 2 tsp baking powder
  10. 1/4 tsp salt (I used sea salt)
  11. 1 tsp ground cinnamon
  12. 250 g carrots (which is about 1 3/4 cups when grated)
  13. 1 can (around 500 g) of peach halves in syrup or juice pureed (2/3 cup of the peach puree will be used in the cake and the rest for the filling)

  14. For the cream cheese frosting
  15. 150 g softened butter
  16. 200 g cream cheese, at room temperature
  17. 110-150 g (3/4 – 1 cup) powdered sugar
  18. 1/4 tsp vanilla extract

  19. For the filling
  20. Remaining peach puree

  21. Caramelized peaches
  22. 3-4 fresh peaches (I used canned peaches because there were no fresh peaches available her in the shops)
  23. 3 tbsp butter
  24. 3 tbsp light brown sugar

  25. For the topping
  26. I used frozen store bought fruit. A mix that contained blackberries, raspberries and more. Fresh blackberries would be ideal for this!
  27. I added a few mint leaves … mostly for the appearance as opposed for the taste.
Instructions
  1. Cake
  2. Heat oven to 175°C (350°F).
  3. Butter and flour two 15 cm (6-inch) cake pans.
  4. Spray the pans with non-stick cooking spray.
  5. Beat eggs and sugars until fluffy and lighter in color and texture, about 3-4 minutes. Add melted butter and vanilla and beat until combined.
  6. Mix flour, baking soda, baking powder, salt and cinnamon in a bowl, then stir into the batter until smooth.
  7. Grate and peel the carrots (I used a food processor for grating). Put the peaches (without the syrup) in a blender or food processor and process until smooth.
  8. Add the grated carrots and 2/3 cup of the peach puree to the batter and stir until combined. Divide batter between the two cake pans. (I weigh mine because I only have one 15 cm pan and have to bake twice.
  9. Bake for about 40-45 minutes, or until a cake tester comes out clean.
  10. Leave to cool in the pans for 20 minutes, then turn out onto a cooling rack to cool completely.

  11. Cream Cheese Frosting
  12. Beat butter until pale and fluffy. Add cream cheese, powdered sugar and vanilla and beat until just smooth.
  13. Place the bowl in the fridge while you cut the cake.
  14. Frost + assemble the cake
  15. Cut both cake layers in half with a serrated knife so you end up with four cake layers.
  16. Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a layer of frosting on the first layer, then spread a layer of the peach puree over. Repeat this for all layers.
  17. Spread a thin layer of frosting all over the cake and put in the fridge while you prepare the topping.
  18. Caramelized peaches
  19. Slice the fresh peaches. Heat the butter over medium heat in a non-stick skillet. Add brown sugar and swirl with a wooden spoon until the sugar melts.
  20. Add the peach slices and caramelize for 2-3 minutes. Let cool completely, then put them on top of the cake with blackberries.
  21. If needed use a spoon to pour some of the remaining caramel from the pan over the cake.
Adapted from Call Me Cupcake
Adapted from Call Me Cupcake
Vintage Rose Brocante http://vintagerosebrocante.com/

I’m planning on making cupcakes based on this recipe. Hmmmmmmmmm!

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