Name: Carrot layer cake with peach and ginger
Cook time: 65 min
Total time: 65 min
Yield: 12
Ingredients: 1½ cups (330g) firmly packed brown sugar; 3 eggs; 100 grams butter, melted; ½ cup (125ml) extra virgin olive oil; 1 teaspoon vanilla extract; 2 cups (300g) plain flour; 1 teaspoon bicarbonate of soda; 1 teaspoon baking powder; 2 teaspoons ground ginger; 1 teaspoon ground cardamom; ½ teaspoon fine sea salt; 2 medium carrots (240g), peeled, grated; 2 small peaches (230g), chopped coarsely; ¾ cup (130g) pistachios, chopped coarsely; Cream cheese frosting; 125 grams butter, chopped, softened; 3 cups (480g) icing sugar; 250 grams cream cheese, chopped, softened; 1 tablespoon lemon juice; Ginger & peach potpourri; ¼ cup (70g) crystallised ginger; ¼ cup (40g) dried peach halves; 2 tablespoons pistachios

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

Looking for more olive oil desserts?

Ingredients

1½ cups (330g) firmly packed brown sugar

3 eggs

100 grams butter, melted

½ cup (125ml) extra virgin olive oil

1 teaspoon vanilla extract

2 cups (300g) plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

2 teaspoons ground ginger

1 teaspoon ground cardamom

½ teaspoon fine sea salt

2 medium carrots (240g), peeled, grated

2 small peaches (230g), chopped coarsely

¾ cup (130g) pistachios, chopped coarsely

Cream cheese frosting

125 grams butter, chopped, softened

3 cups (480g) icing sugar

250 grams cream cheese, chopped, softened

1 tablespoon lemon juice

Ginger & peach potpourri

¼ cup (70g) crystallised ginger

¼ cup (40g) dried peach halves

2 tablespoons pistachios

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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