Most carrot cake recipes call for pineapple chunks or applesauce, but I decided to mix things up and use peaches in this triple layer peach carrot cake! It’s covered with a classic cream cheese frosting that is not too sweet. It’s the perfect complement to this yummy peachy cinnamon cake!
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Our Wedding Carrot Cake!
Today is our 2nd wedding anniversary and I’ve started to make it a tradition to re-make our wedding cake each year! We had this pretty 6-inch carrot cake at our wedding and it was DELISH! Last year, I made a classic carrot cake to celebrate our 1 year anniversary but this year, I wanted to do something a bit more creative! I thought it would be fun to incorporate something that is a Western Colorado staple – peaches!
We live on the western side of Colorado where most of the state’s peaches are grown. You’ve probably heard of Georgia peaches but have you ever tried a juicy Palisade peach?! If not, you should! Palisade, CO is considered the peach and wine country of Colorado, and they produce some of the most delicious peaches and wines I’ve ever had! They even have a peach festival and wine festival in the fall to celebrate these hallmarks of Western Colorado.
Both Nathan and I love peaches, and we love living on the Western Slope of Colorado! So, I was inspired to somehow incorporate a few of our favorite things into our anniversary dessert. This peach carrot cake seemed perfect! Read on for all of the details on how to make this summery version of classic carrot cake.
How to Make Peach Carrot Cake
There are two ways that I incorporated peaches into this basic carrot cake recipe – pureed in the batter and as a jam between the cake layers. It provides just enough peach flavor without being overwhelming! The subtle hints of peach really pair well with the warm cinnamon flavoring that this carrot cake has. It kind of reminds me of peach pie!
I had some leftover freezer peach jam from our peaches last year, so this is what I used between the layers of the cake. If you don’t have homemade jam, just use whatever you can get your hands on! These Bonne Maman Peach Preserves would work perfectly, or you can follow my instructions below to make a quick, homemade peach jam:
Ingredients
- 2 cans of peaches, drained (or 2 cups of fresh peaches, chopped)
- 1/2 cup granulated sugar
- 2 tsp. cornstarch or arrowroot starch
Directions
- Combine the peaches and sugar in a saucepan over high heat. Stir the mixture occasionally until it comes to a boil. Once the mixture boils, turn the heat to low and simmer for about 5 minutes. Add the cornstarch/arrowroot starch and stir until well blended.
- Pour the mixture into a blender and puree. You could also use an immersion blender for this!
- Let cool completely before using on the cake.
This peach jam is what will be used between the cake layers. For the peaches that are called for in the batter recipe, simply puree fresh or canned peaches until smooth!
Lastly, you will make a super simple cream cheese frosting to cover this delicious cake! It brings back that classic flair that really ties all of these flavors together!
I hope that you enjoy making this cake! It would be great for a summer birthday or even bbq. The peaches really add a nice summery touch!
And as always, don’t forget to tag me in your pictures on social media if you make this cake! I love to see what you are baking.
If you are interested in more cake recipes but don’t want to bake a large cake, then sign up to download my free mug cake recipe book, “10 Easy Mug Cakes”! All of these are made with minimal ingredients and are ready in under 10 minutes!
Happy baking!
For other cake recipes, check out my Cakes and Cupcakes page!
Peach Carrot Cake with Cream Cheese Frosting
Ingredients
For the Peach Carrot Cake
- 1 cup vegetable or canola oil
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ cup pureed peaches (can use canned or fresh)
- 6 large eggs (room temperature)
- 3 cups all purpose flour
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 cups freshly grated carrots (about 10 large carrots)
For the Peach Jam (if not using store-bought)
- 2 cans peaches, drained (or 2 cups of fresh peaches, chopped)
- ½ cup granulated sugar
- 2 tsp cornstarch or arrowroot starch
For the Cream Cheese Frosting
- 1½ cups unsalted butter, room temperature (3 sticks)
- 6 oz cream cheese, room temperature
- 6 cups powdered sugar (sifted)
- 3 tbsp heavy whipping cream
- 1 tsp vanilla extract
- pinch of salt
Instructions
For the Peach Carrot Cake
- Preheat oven to 350°F. Spray three 8-inch round or four 6-inch round cake pans with non-stick cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside.
- In a medium bowl, combine the flour, spices, baking powder, baking soda and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the oil and sugars on medium speed until combined (about 2 minutes).
- Add the pureed peaches and vanilla. Stir to combine.
- With the mixer on medium speed, gradually add the eggs one at a time. Make sure to scrape down the bowl between each egg addition. Once all of the eggs are combined, beat on medium speed for about 1 minute to fully combine.
- With the mixer on low speed, gradually add the flour mixture.
- Fold in the grated carrots.
- Evenly divide the batter between cake pans. Bake for 27-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans on a wire rack for 10-15 minutes. Invert the cake layers onto the cooling racks to cool completely.
- Level cake layers if needed using a serrated knife.
For the Peach Jam (if not using store-bought)
- Combine the peaches and sugar in a saucepan over high heat. Stir the mixture occasionally until it comes to a boil. Once the mixture boils, turn the heat to low and simmer for about 5 minutes. Add the cornstarch/arrowroot starch and stir until well blended.
- Pour the mixture into a blender and puree. You could also use an immersion blender for this!
- Let cool completely before using on the cake.
For the Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and cream cheese on medium speed until light and fluffy (about 2 minutes).
- With the mixer on low speed, gradually add the powdered sugar followed by the cream, vanilla and salt.
- Turn the mixer on high speed and beat for 3-5 minutes until light and fluffy. Fold with a spatula to remove any air bubbles.
Assembly
- Place the first cake layer, top side up, on a flat surface (plate, cake stand, etc.).
- Spread a thin layer of buttercream over the top of the cake layer and allow the frosting to go over the edge a little bit. Pipe a rim around the top of the cake layer to act as a barrier for the peach jam.
- Pour and spread about 1/4 cup of jam over the cake layer.
- Repeat these steps with the second cake layer. Place the final cake layer, top side down, on top. Frost the entire cake with a thin coat of frosting to seal in the crumbs. Freeze the cake for 10-15 minutes to set the crumb coat.
- After the crumb coat is chilled, proceed with frosting the rest of the cake.
Notes
- Cake layers can be made ahead of time. To store: let cake layers cool completely and then wrap well with plastic wrap and freeze. Before you decorate, let cakes thaw at room temperature for 30 to 60 minutes prior to frosting.
- If you have leftover jam, you can store in an airtight container in the freezer to use for another cake or for jam on your toast!
- I tested this recipe at high altitude (5,800 feet) and it works great as is! You can also make this at a lower altitude as well as is.
