Peach Carrot Cake with Cream Cheese Frosting
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 is covered with a classic cream cheese frosting that is not too sweet and compliments this yummy peachy cinnamon cake perfectly!
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.