Description
A dense, moist carrot cake is studded with coconut, dried cranberries, raisins, coconut and even grated parsnip for the perfect flavor and amazing texture.
Ingredients
Scale
Carrot parsnip sponge:
- 4 eggs
- 150 g butter (melted)
- 90 ml vegetable oil
- 250 g white sugar
- 100 g brown sugar
- 280 g all-purpose flour
- 1 teaspoon cinnamon powder
- 1 teaspoon ground ginger
- 8 g baking powder
- 4 g baking soda
- 4 g salt
- 300 g grated carrots
- 100 g grated parsnip
- 40 g dried cranberries
- 40 g raisins
- 50 g shredded coconut
- 30 g rolled oats
Cream cheese buttercream:
- Click the link above for the recipe.
Instructions
Carrot parsnip sponge:
- Mix the eggs, butter, oil and sugars in a bowl until pale and fluffy – it takes 3-5 minutes.
- Sift in the flour, spices, baking powder, baking soda and salt and mix just until smooth.
- Fold in the rest of the ingredients.
- Scale the batter equally between two 18cm diameter cake pans lined with baking paper.
- Bake in the preheated oven at 170C for 45-50 minutes.
- Allow the cakes to cool down then even the top out. Cut each cake in half to obtain 4 discs of sponge cake. Place aside.
Cream cheese buttercream:
- Click the link above for the recipe to make the buttercream.
- Place the cream cheese buttercream in a pastry bag fitted with a round nozzle.
- Start layering the cake on a cake board: a disc of sponge, followed by a layer or cream cheese buttercream and so on.
- Once finished, place the cake in the fridge for 30 minutes then start covering it in a very thin layer of buttercream – this is called crumb coating and its purpose is to keep in place all the crumbs of the cake.
- Place in the fridge for 30 more minutes then cover with a second layer or buttercream. Keep working the buttercream until it is smooth and the angles are straight.
- Decorate as you wish!
- Category: Baking, Cake