Entertaining Dessert

Carrot layer cake

Name: Best carrot cake recipe
Yield: 10
Ingredients: 250g unsalted butter, chopped; 400g sour cream, room temperature; 80ml milk; Finely grated zest & juice of 1 orange; 400g carrot, finely grated; 6 eggs; 300g plain flour; 330g brown sugar; 180g shredded coconut; 180g rolled oats; 40.00 ml ground ginger; 4 1/2 tsp baking powder; 3 tsp ground cinnamon; 1 tsp ground cloves; 1.5kg cream cheese, at room temperature, chopped; Whisky, to drizzle; 110g plain flour; 80g brown sugar; 45g rolled oats; 40.00 ml desiccated coconut; 90g unsalted butter, diced; 90g golden syrup; 350g unsalted butter, chopped; 562.50 ml brown sugar; 150ml whisky; 600ml thickened cream

1 rating

https://healthimprovements.info/recipes/best-carrot-cake-recipe/wpv3w1a2 — Carrot layer cake with burnt-butter whisky sauce

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by Emma Knowles

Oct 01, 2019

This luxurious cake is topped with cream cheese and coconut.

250g unsalted butter, chopped
400g sour cream, room temperature
1/3 cup (80ml) milk
Finely grated zest & juice of 1 orange
400g carrot, finely grated
6 eggs
2 cups (300g) wholemeal flour
1 1/2 cups (330g) brown sugar
180g shredded coconut
2 cups (180g) rolled oats, blitzed in a food processor or blender
2 tbs ground ginger
4 1/2 tsp baking powder
3 tsp ground cinnamon
1 tsp ground cloves
1.5kg cream cheese, at room temperature, chopped
Whisky, to drizzle

Anzac crumble

3/4 cup (110g) wholemeal flour
1/3 cup (80g) brown sugar
1/2 cup (45g) rolled oats
2 tbs desiccated coconut
90g unsalted butter, diced
1/4 cup (90g) golden syrup

Burnt butter whisky sauce

350g unsalted butter, chopped
2 1/4 cups brown sugar
150ml whisky
600ml thickened cream

Method

1.

Preheat oven to 160°C. Grease two 22cm springform pans and line bases with baking paper
2.

Place butter in a saucepan over mediumhigh heat for 2-3 minutes until browned. Remove from heat and cool slightly, then whisk in sour cream, milk, zest and juice. Place carrot and eggs in a food processor and whiz until smooth, then whisk into the butter mixture.
3.

Place dry ingredients with 2 tsp sea salt in a large bowl and mix to combine. Make a well in the centre and pour in carrot mixture. Mix until combined. Divide between prepared pans, smoothing tops. Bake for 35-40 minutes until golden and a skewer inserted in the centre comes out clean. Remove from oven and cool in pans for 30 minutes, then turn onto wire racks to cool completely.
4.

For the Anzac crumble, combine dry ingredients in a large bowl with 1 tsp sea salt. Add butter and, using your fingers, rub with the dry mixture to combine. Add golden syrup and stir to combine. Spread on a large lined baking tray and bake, stirring occasionally, for 15-20 minutes until golden brown. Remove from oven and cool completely on tray.
5.

For the burnt butter whisky sauce, place butter in a large saucepan over medium-high heat and cook for 3-4 minutes until browned. Add sugar, whisky and cream. Stir until smooth, then cook for 4-5 minutes until slightly thickened. Stir in 1 tsp sea salt. Transfer 1 1/2 cups (375ml) whisky sauce to a bowl and chill. Reserve remaining whisky sauce at room temperature
6.

When ready to assemble, place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and beat for 2-3 minutes until fluffy and smooth. Add chilled whisky sauce and beat to combine.
7.

Trim cake tops so they are level, then halve horizontally. Place one layer of cake on a stand and drizzle with some whisky. Spread over a quarter of the cream cheese mixture, scatter with a layer of Anzac crumble and drizzle with a little reserved whisky sauce. Repeat layering, and finish with a scatter of Anzac crumble. Serve with the remaining burnt butter whisky sauce.