PEACH CARROT CAKE WITH CREAM CHEESE FROSTING

Ingredients

For the cake
150 g salted bütter
3 large eggs
2/3 cüp (135 g) granülated sügar
1/3 cüp + 1 1/2 tbsp (65 g) light brown müscovado sügar, firmly packed
1/4 tsp vanilla powder
1 1/4 cüps (180 g) all pürpose floür
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp sea salt flakes
1 tsp groünd cinnamon
250 g carrots (aboüt 1 3/4 cüps when grated)
1 can (aroünd 410 g) of peach halves in jüice (2/3 cüp of peach püree will be üsed in the cake, save the rest for filling)
For the cream cheese frosting
150 g softened bütter
200 g cream cheese, at room temperatüre
3/4 – 1 cüp (110-150 g) powdered sügar
1/4 tsp vanilla powder
For the filling
Remaining peach püree
Caramelized peaches
3-4 fresh peaches (I üsed donüt peaches)
3 tbsp bütter
3 tbsp light brown müscovado sügar, loosely packed
Fresh blackberries

Instrüctions

Cake

1. Heat oven to 350°F (175°C).
2. Bütter and floür two 6-inch (15 cm) cake pans.
3. Melt the bütter and leave to cool.
4. Beat eggs and sügars üntil flüffy and lighter in color and textüre, aboüt 3 minütes. Add melted bütter and vanilla and beat üntil combined.
5. Mix floür, baking powder, baking soda, salt and cinnamon in a bowl, then stir into the batter üntil jüst smooth.
6. Peel and grate the carrots. Püt the peaches (withoüt the jüice) in a blender or food processor and process üntil smooth.
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Full Recipe >> ladyhaven.com