Carrot cake with Coole Swan icing

Yields: 4 units

 

Ingredients:

Carrot cake

• 400g Grated carrot
• 100g Caster sugar
• 100g light brown sugar
• 280g Flour
• 50g Raisin
• 60ml Coole Swan
• 120ml Vegetable oil
• 30g Grated coconut
• 4 Eggs
• 15g Baking powder
• 50g pumpkin and sunflower seeds
• 5g ground ginger
• 150g orange juice
• 1 cinnamon stick

Coole Swan icing

• 250g Icing sugar
• 400g Philadelphia cheese
• 125g Butter
• 110g Coole Swan

Finishing

• 200g Dark chocolate to cover

 

Method

For the cake, whip eggs and sugar until fluffy and pale. Add the oil and fold. Add the carrot and mix until combined. Add the remaining dry ingredients and fold until just combined. Pour in a tray lined with baking paper and spread evenly. Cook at 175C for 14 to 16 minutes until golden and cooked.

For the jam, we used a carrot and orange jam (link out to carrot and orange jam recipe) or apricot.

For the Coole Swan cream, whisk butter and icing sugar until smooth and fluffy. Add the cream cheese and keep whisking until smooth. Add the Coole Swan and fold until combined.

Assembly

Cut the cake into disks a bit smaller than your mould (we used an ice cream paper cup). Pipe a layer of Coole Swan cream in to the bottom of your mould. Add a disk of carrot cake sponge. Spoon the jam on top. Pipe a circle of the Coole Swan cream around the jam, add another carrot cake disk. Repeat until mould is filled. Pipe the Coole Swan cream on the top and flatten the surface, freeze until solid. Melt the dark chocolate. Remove your mould and cover the cake with the chocolate. We did this by inserting a skewer into the cake and dipping it in the chocolate face up. You can cover the whole cake in dark chocolate or leave the top clear and cover with a chocolate glaze (link out to chocolate glaze recipe).

To finish, decorate with some chocolate biscuit crumb, pistachio crumb and three carrot decorations.

Allergens: Gluten from wheat, egg, milk