Crazy Layered Carrot Crunch Cake

Crazy Layered Carrot Crunch Cake

As per some requests here is the recipe for the Carrot Layer Cake I baked for the Fiji Relief Bake Sale. It is time consumming to make so make sure you have a good big gap in your day - it is well worth it when you finally get to taste it!

Ingredients

Batter

  • 120 g butter
  • 120 g brown sugar
  • 100 g caster sugar
  • 2 eggs
  • 1/4 cup sunflower oil
  • 200 g flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp allspice
  • pinch salt
  • 21/2 cups grated carrots

Top of Cake Icing

  • 250 g White Chocolate
  • 2 Tbs Glucose
  • 250 g Cream Cheese
  • 2 Tbs Icing Sugar

Crazy Layer Icing Mix

  • 100 g Savoiardi Lady finger biscuits
  • 1 Tbs milk powder
  • 1 Tbs sugar
  • 30 g melted butter
  • 1/8 cup cream

Now add to the icing:

  • 1/3 cup milk
  • 80 g butter
  • 15 g brown sugar
  • 1 Tbs icing sugar
  • cinnamon pinch

Crumbly Crumb Crunch

  • 1/2 cup milk powder
  • 1/4 cup flour
  • 2 Tbs cornflour
  • 2 Tbs sugar
  • pinch salt
  • 50 g butter - melted

Instructions

  1. Heat the oven to 180C.
  2. Take a square shallow baking tin and grease and line with baking paper
  3. Put the butter and sugar into the bowl and beat until it is light and fluffy. This is usually about 2-3 minutes.
  4. Add the eggs and mix again until all mixed together. Scrape the bowl again!
  5. Add in the oil and crank the mixer up to a medium high speed. Let it go for about 5 minutes. You will see the mixture turn white and get really fluffy. Keep scraping and beating until it is totally mixed together.
  6. Mix together the flour and baking powder and baking soda and spice and salt. Have the machine at a low speed and add in all of these until it is mixed. Stop the machine.
  7. Take the bowl off the machine and pop in the carrots. Mix with a spoon.
  8. Tip into a shallow square pan and cook in the oven for 20 minutes. A skewer needs to come out without any icky sticky mixture on it!
  9. When the cake is cooled down you can use a saucepan lid or large round cutter to cut the cake into circles to layer (otherwise bake in round pan and split the cake into layers carefully - note it may take longer to cook)

Top of Cake Icing

  1. Melt the white chocolate by putting it in a bowl over a saucepan with simmering water.
  2. Then tip in the glucose and mix it together. It doesn’t look too good at this point.
  3. Put the cream cheese into a mixing bowl and mix it to smooth.
  4. Add in the chocolate and glucose mixture and watch as it turns really smooth and glossy.
  5. Taste it and add in some icing sugar until you really like the taste.

Crazy Layer Icing Mix

  1. Use a stick blender to blend and mush up all the savoiardi biscuits.
  2. Mix in the milk powder, sugar and a pinch of salt.
  3. Whisk together the butter and cream and then add to the dry ingredients.
  4. Use the crunchy stuff above and add to a blender with 1/3 cup milk in a blender. Puree.
  5. Combine butter, sugars and cinnamon and cream until fluffy and yellow.
  6. Add in the blended crumbs and mix until totally mixed together.
  7. Crumbly Crumb Crunch
  8. Heat the oven to 150C
  9. Combine all the dry ingredients and then add in the melted butter.
  10. Toss together to clumps
  11. Spead the crumble onto a baking sheet lined with baking paper.
  12. Cook around 20 minutes but check and move crumbs around to cook evenly through out the process
  13. Cool the crumbs completely before adding between cake layers.
  14. Assemble Cake
  15. This is entirely up to you. Start with cake and then add crumb icing and crunchy crumble. Add more cake and layer on finishing with the white chocolate cream cheese icing on the top. Sprinkle with further crumbs to finish.
  16. You can keep in the freezer and it is best to make in advance and freeze to set overnight.
  17. Bring it back to temperature in the fridge (takes several hours)
  18. This is a delicious but very rich cake. It can be eaten from fridge or at room temperature. There will be loads to share !

Recipe Notes

Don’t forget to keep stopping the mixer and scrape the side of the bowl.

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