This cake is for those who cannot make up their minds. Currants, raisins or dried cranberries? Walnuts, pecans or macadamia nuts? Heck, let’s have them all. Baked into a moist, flavourful cake. Slather on cream cheese frosting laced with raspberry puree and topped with a tangy, bright yellow passionfruit glaze. I used to bake this all the time for family and friends – simply iced with a vanilla bean cream cheese frosting. No frills, just a homely rustic treat.
Mise en place. I’m not usually this organised but for the sake of this blog, I will.
Carrot Cake with Raspberry Cream Cheese Frosting + Passionfruit Glaze
Makes two 6″ layers
1 1/2 cups organic unbleached flour, 225g
1 t baking powder
1/2 t baking soda
1/2 t sea salt
spices: 1 t cinnamon, 1/2 t ground cloves, a little bit of nutmeg
2 t pure vanilla
2 free-range eggs
1/2 cup organic brown sugar
3 T organic maple syrup, grade B
125ml olive oil
1/4 cup greek yogurt
1 1/2 cups shredded carrots
1 cup nuts, toasted and chopped
1/2 cup dried fruits
Mix the first 6 dry ingredients tgt in a large bowl and set aside. Whisk the eggs, sugar and vanilla until light and pale in colour. Stream in the honey, olive oil and buttermilk, while whisking. Pour this mixture into the flour and add in the carrots all at once. Fold to combined. Briefly mix in nuts and dried fruits. Divide among 2 6-inch cake pans and bake in a preheated oven at 180C for 20mins. Be careful not to over bake. Cool completely and frost with your favourite cream cheese frosting.
I don’t really have a recipe for this but here’s what I did – Scoop out the pulp of 3 ripe passionfruits. Prepare and bloom 1/2 t of gelatine dissolved in 1 T passionfruit juice (no seeds here!). Stir in the warmed gelatine into the passionfruit and let it cool to the desired consistency.