Baking

Peach, carrot and walnut cake with cream cheese icing

Name: Peach, carrot and walnut cake with cream cheese icing
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8
Ingredients: 500g ripe yellow peaches, chopped, plus extra thinly sliced peaches to serve; 270g coarsely grated carrot; 1 cup (220g) caster sugar; 2 tsp vanilla bean paste; 50g finely chopped walnuts, plus extra chopped toasted walnuts to serve; 1/4 tsp ground cardamom; 2 tsp ground ginger; 2 tsp ground cinnamon; 4 eggs, lightly beaten; 1 cup (250ml) sunflower oil; 125g sour cream; 3 1/3 cups (500g) self-raising flour, sifted; Freeze-dried raspberries, to serve; 125g unsalted butter, softened; 2 cups (240g) pure icing sugar; 500g cream cheese, softened; 1 tsp vanilla extract

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20m

1h 30m

Peach, carrot and walnut cake with cream cheese icing

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by Phoebe Wood

Feb 11, 2018

The classic carrot cake becomes a stone fruit-studded stunner.

500g ripe yellow peaches, chopped, plus extra thinly sliced peaches to serve
270g coarsely grated carrot
1 cup (220g) caster sugar
2 tsp vanilla bean paste
50g finely chopped walnuts, plus extra chopped toasted walnuts to serve
1/4 tsp ground cardamom
2 tsp ground ginger
2 tsp ground cinnamon
4 eggs, lightly beaten
1 cup (250ml) sunflower oil
125g sour cream
3 1/3 cups (500g) self-raising flour, sifted
Freeze-dried raspberries, to serve

Cream cheese icing

125g unsalted butter, softened
2 cups (240g) pure icing sugar
500g cream cheese, softened
1 tsp vanilla extract

Method

1.

Preheat oven to 160°C. Grease 2 x 20cm round cake pans. Line with baking paper.
2.

Whiz peach in a food processor to a coarse puree. Transfer to a bowl with carrot, sugar, vanilla, walnut, spices, egg, oil and sour cream, stirring to combine. Add flour and fold to combine.
3.

Divide batter evenly between prepared pans and smooth tops. Bake for 1 hour 20 minutes or until a skewer inserted into centre comes out clean. Stand for 30 minutes, then turn onto a wire rack to cool completely.
4.

For the icing, in a stand mixer fitted with the paddle attachment, beat butter and sugar until pale and fluffy. Add cream cheese and vanilla, and beat until smooth.
5.

Using a serrated knife, trim tops of cakes to level. Top 1 cake with half the icing, then top with second cake. Using a palette knife, spread a little of the remaining icing around side of cake, scraping the edges to create a ‘naked’ effect. Top cake with remaining icing. Arrange extra peaches on top, then scatter with extra walnuts and freeze-dried raspberries to serve.