Layered Carrot Cake with Cream Cheese Icing and Caramel Walnuts

Layered cakes are my new thing. Before making one I was under the impression that it was too much effort, how I was so wrong!  They are impressive looking once iced and decorated, and make them ever more extravagent by adding on more layers. Carrot Cake is one of my childhood favorite recipes - hints of cinnamon and nutmeg, the carrot helps to keep the cake moist and cream cheese icing is decadent and rich.  I searched on Bite.co.nz for some inspiration on how to decorate my cake and was happy to see a few other layered cake recipes that I could learn from, one of my favorite recipes being this one. (Visit bite.co.nz for inspiration, tips and over 10,000 seasonal NZ recipes).

This cake is gluten free and if you are dairy free omit the cream cheese for cashew icing and use a nut milk. Enjoy!

Layered Carrot Cake with Cream Cheese Icing and Caramel Walnuts

Author:

Julia

Prep time:

15 mins

Cook time:

30 mins

Total time:

45 mins

Will keep in an airtight container for 5 days :)

Ingredients

  • Cake
  • 1 cup olive oil
  • ¼ cup milk
  • 1 tablespoon vanilla paste
  • 6 organic eggs
  • 2 cups gluten free flour
  • 1.5 cups buckwheat flour
  • 1 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground nutmeg
  • ½ teaspoon of ground cloves
  • 500 grams carrot, grated
  • 1 cup walnuts
  • Cream cheese icing
  • 500 grams cream cheese, at room temp
  • 50 grams butter, at room temp
  • ¼ cup rice malt syrup
  • 2 teaspoon vanilla essence
  • Caramel Walnuts
  • 5 medjool dates, pitted and chopped finely
  • ½ cup milk
  • ½ cup walnuts

Instructions

  1. Preheat oven to 180 degrees celcius. Line two 9-inch spring form cake tins. In a large bowl, mix together olive oil, milk, vanilla paste, until combined and smooth. Add in the eggs one at a time and mix until smooth.
  2. In a separate bowl, whisk together the remaining dry ingredients flour, sugar, cinnamon, baking soda, baking powder, nutmeg, cloves and walnuts, until combined.
  3. Add the dry ingredient mixture to the mixing bowl, and beat together so that all ingredients are well combined. Gently fold in the carrots and stir until combined.
  4. Pour half of the mixture into one cake pan and half into the other. Bake for 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Remove from oven and let the cakes cool in their tins.
  5. While the cakes are baking prepare the cream cheese icing. Place all ingredients into a bowl and beat with an electric mixer until all ingredients are well combined and the cream cheese is nice and smooth.
  6. Once the cakes are cool, remove from tins and place onto wire racks. Spread half of the cream cheese icing onto one of the cakes and the other half of the icing onto the other cake. Place cakes on top of each other.
  7. To make the Caramel Walnuts, heat a small pot over low heat on the stove. Place the medjool dates and milk in the pot and whisk continuously until the medjool dates and milk are combined and have turned into liquid.
  8. Sprinkle walnuts on top of the cake and then drizzle the caramel sauce on top.

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