Kūmara and Carrot Layer Cake
I use to hate carrot cake, I mean, carrots in a cake never made sense to me. Until I baked my self one, and I still hate carrot cake. But, it does taste a little nicer with Kūmara (sweet potato) I reckon. I also used pecans because walnuts are gross.
This is a super moist and decadent carrot cake with rich cream cheese and silky caramel sauce. You can decorate this cake with whatever you like, simply roasting pecans and sprinkling them on top can look beautiful. I don’t like to decorate my cakes to much as simplicity is the ultimate sophistication so I layered it with cream cheese icing and the caramel sauce only.
INGREDIENTS
CAKE
2½ cups plain flour
1 cup caster sugar
⅔ cup brown sugar
1 teaspoon each baking soda and baking powder
1 teaspoon each ground mixed spice, ground cinnamon and ground ginger
½ teaspoon sea salt
½ packed cup grated carrot
½ packed cup grated orange kūmara
1¼ cups rice bran or other neutral vegetable oil
4 large eggs, size 7
finely grated zest 1 orange
227-gram tin crushed pineapple, well-drained in a sieve
½ cup sultanas
½ cup sunflower seeds
CARAMEL SAUCE
1 cup granulated sugar
1/4 cup water
3/4 cup cream
35 grams butter, cubed
1/2 teaspoon salt, add more if desired
CREAM CHEESE ICING
250 grams cream cheese,
at room temperature
25 grams butter, at room temperature
finely grated zest 1 orange
3 cups icing sugar
TO DECORATE
How you would like to. Top with toasted pecans and coconut, your favourite chocolate or how I like it, simple with just the cream cheese and caramel.
INSTRUCTIONS
CAKE
METHOD
EQUIPMENT: Grease a 26cm springform cake tin and line the base and sides with baking paper.
Preheat the oven to 160°C regular bake.
Sift all the dry ingredients together into a large bowl and stir to combine. Put the carrot, kūmara, eggs, oil and zest in a food processor and pulse quickly to combine. Fold into the dry ingredients, along with the pineapple, sultanas, and sunflower seeds.
Spoon into the prepared tin and bake for 65-70 minutes, or until a skewer inserted into the centre comes out clean. Turn the oven off but leave the cake in for 5 more minutes. Remove from the oven and ice and drizzle over caramel sauce once cooled.
ICING: Mix all the ingredients in a food processor until well combined. (It makes a lot, so freeze any leftovers.)
Makes 1 cake
CARAMEL SAUCE
Place the sugar and water in a large saucepan, place on the stovetop on a medium heat for 5-8 minutes or until golden brown. Keep an eye on it as the sugars can turn to caramel very quickly and then burn. Do not stir as this will make the sugar crystallise.
In a separate saucepan bring the cream to a simmer.
Once the sugar has turned golden brown add the cream. Be careful as it will bubble up, stir constantly. Add the butter and salt and continue to stir.
Once well combined and butter has melted through, place in a jug and refrigerate until needed.
