Carrot layer cake with peach and ginger

One impressive cake!
1H 5M

Layers of moist carrot and peach cake with a fluffy cream cheese frosting and delicate ginger & peach potpourri topping makes a truly impressive cake

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Cream cheese frosting
Ginger & peach potpourri


1.Preheat oven to 170°C/340°F. Grease two deep 20cm (8in) round cake pans; line bases and sides with baking paper.
2.Beat sugar, eggs, butter, oil and vanilla in a bowl with an electric mixer until well combined. Add combined sifted flour, bicarb, baking powder, ginger, cardamom and salt; beat until just combined. Stir in carrot, peaches and pistachios. Divide mixture between pans.
3.Bake cakes for 35 minutes or until a skewer inserted into the centre comes out clean. Cool cakes in pans.
4.Meanwhile, make cream cheese frosting, then ginger and peach potpourri.
5.Spread half the frosting on one cake. Top with remaining cake; spread with remaining frosting. Decorate with ginger and peach potpourri.

Cream cheese frosting

6.Beat butter and sifted icing sugar in a small bowl with an electric mixer until well combined. Add cream cheese and juice; beat on medium speed for 5 minutes or until frosting is pale and fluffy. Refrigerate for 30 minutes or until firm.

Ginger & peach potpourri

7.Coarsely chop ingredients; combine in a small bowl.

The cakes can be made a day ahead. Store in airtight containers at room temperature. Frosting can be made up to a day

ahead; cover, refrigerate until required. Before using, beat frosting

until spreadable. Uniced cakes can be frozen for up to 3 months.


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