Ingredients
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
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Prepare two 6-inch (15-cm) cake pans by buttering and flouring them.
- Allow the butter to cool after melting.
- 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.
- In a separate dish, whisk together the flour, baking powder, baking soda, salt, and cinnamon, then mix into the batter until just smooth.
- Carrots should be peeled and grated. In a blender or food processor, puree the peaches (without the liquid) until smooth.
- 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.
- Bake for 40-43 minutes, or until a cake tester inserted in the center comes out clean.
- Allow to cool for 20 minutes in the pans before turning out onto a wire rack to cool fully.
Cream cheese frosting
- Butter should be pale and fluffy. Mix in the cream cheese, powdered sugar, and vanilla extract until smooth.
- While you’re cutting the cake, put the bowl in the fridge.
Assembly
- With a serrated knife, cut both cake layers in half, resulting in four cake layers.
- 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.
- Place the cake in the fridge with a thin layer of frosting on top while you prepare the topping.
Caramelized peaches
- 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.
- 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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