Peach Carrot Cake With Cream Cheese Frosting


For the cake

  • 150 g salted butter
  • 3 large eggs
  • 2/3 cup (135 g) granulated sugar
  • 1/3 cup + 1 1/2 tbsp (65 g) light brown muscovado sugar, firmly packed
  • 1/4 tsp vanilla powder
  • 1 1/4 cups (180 g) all purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp sea salt flakes
  • 1 tsp ground cinnamon
  • 250 g carrots (about 1 3/4 cups when grated)
  • 1 can (around 410 g) of peach halves in juice (2/3 cup of peach puree will be used in the cake, save the rest for filling)

For the cream cheese frosting

  • 150 g softened butter
  • 200 g cream cheese, at room temperature
  • 3/4 – 1 cup (110-150 g) powdered sugar
  • 1/4 tsp vanilla powder

For the filling

  • Remaining peach puree
  • Caramelized peaches
  • 3-4 fresh peaches (I used donut peaches)
  • 3 tbsp butter
  • 3 tbsp light brown muscovado sugar, loosely packed
  • Fresh blackberries



  1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Prepare two 6-inch (15-cm) cake pans by buttering and flouring them.
  3. Allow the butter to cool after melting.
  4. 3 minutes after beating the eggs and sugars, they should be frothy and lighter in color and texture. Mix in the melted butter and vanilla extract until everything is well mixed.
  5. In a separate dish, whisk together the flour, baking powder, baking soda, salt, and cinnamon, then mix into the batter until just smooth.
  6. Carrots should be peeled and grated. In a blender or food processor, puree the peaches (without the liquid) until smooth.
  7. Stir in the shredded carrots and 2/3 cup peach puree until everything is well mixed. Distribute the batter evenly between the two cake pans.
  8. Bake for 40-43 minutes, or until a cake tester inserted in the center comes out clean.
  9. Allow to cool for 20 minutes in the pans before turning out onto a wire rack to cool fully.

Cream cheese frosting

  1. Butter should be pale and fluffy. Mix in the cream cheese, powdered sugar, and vanilla extract until smooth.
  2. While you’re cutting the cake, put the bowl in the fridge.


  1. With a serrated knife, cut both cake layers in half, resulting in four cake layers.
  2. Place the initial cake layer on a plate or cake stand, rather than on a cake board. Over the first layer, add a layer of frosting, then a layer of peach puree on top. Rep until you’ve used up all of the layers.
  3. Place the cake in the fridge with a thin layer of frosting on top while you prepare the topping.

Caramelized peaches

  1. Fresh peaches should be sliced. In a non-reactive skillet, melt the butter over medium heat. Swirl in the brown sugar with a wooden spoon until it melts.
  2. Caramelize the peach slices for around 2-3 minutes. Allow to cool fully before placing on top of the blackberry cake.

Source: Call Me Cupcake

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