Spoiler alert! I love Mermaids! After all, I’m from Florida where mermaids were first discovered! (Ok…not true. But if you’ve ever visited Weekiwatchee you know what I mean!) I also think I’m married to a “merman” but that’s a story for another day.Continue reading
Peach Carrot Cake – Carrot Cake with a Delightful New Twist!
Oh how I love Carrot Cake! I think not so much for the carrot part, but more for that decadent, fail proof cream cheese frosting part. For me, the cake is a medium just to get to the frosting! Is that awful??? SNS? Same goes for Hummingbird Cake…but I digress…just look at this beautiful Carrot Cake!
Easter is a little over a week away and millions of folks around the world will celebrate this holy holiday by “brunching and lunching” with family and friends. My hunch is that Carrot Cake will make its share of appearances at dessert tables far and wide. If Carrot Cake is one of your favorites like it is mine, then you will definitely want to add this new twist on a traditional dessert to your Pinterest board. It just so happens that my blog’s namesake, the glorious peach, is the added ingredient that creates such a delightful new riff on a classic cake. The peach notes in the cake are subtle…the perfect balance of fruit and spice. I decorate my Peach Carrot Cake in the naked fashion, not to overwhelm the cake with too much of that beautiful cream cheese frosting. Believe me… it’s hard for an icing addict like myself to admit, but this cake is so good it doesn’t need frosting!!! Trust me on this one and keep the frosting layers thin. I also love the rustic elegance the cake renders…especially with the addition of peaches and blackberries. So earthy and beautiful…like spring and summer wrapped into one!
PEACH CARROT CAKE WITH CREAM CHEESE FROSTING & CARAMELIZED PEACHES
Makes one 6-inch cake; Serves 8 – 10
Ingredients for the Cake:
- 3/4 cup salted butter
- 3 large eggs
- 2/3 cup granulated sugar
- 1/3 cup + 1 1/2 tbsp light brown sugar, firmly packed
- 1/4 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 3/4 cups grated carrots
- 1 can of peach halves in juice (2/3 cup of peach pure will be used in the cake, save the rest for the filling)
Ingredients for Cream Cheese Frosting:
- 3/4 cup softened butter
- 7 oz cream cheese, at room temperature
- 3/4 – 1 cup powdered sugar
- 1/4 tsp vanilla extract
For the Filling:
- Remaining Peach Puree
- 3 – 4 fresh peaches (you may also use frozen peaches, thawed)
- 3 tbsp butter
- 3 tbsp light brown sugar, loosely packed
- Fresh Blackberries
- Heat oven to 350 degrees F
- Line with parchment and butter sides of two 6-inch cake pans
- Melt the butter and leave to cool.
- Beat eggs and sugars until fluffy and lighter in color and texture, about 3 minutes. Add melted butter and vanilla and beat until combined.
- Mix flour, baking powder, baking soda, salt and cinnamon in a bowl, then stir into the batter until just smooth.
- Peel and grate the carrots. Put the peaches (without the juice) in a blender or food processor and process until smooth.
- Add grated carrots and 2/3 cup of the peach puree to the batter and stir until combined. Divide the batter between the two cake pans.
- Bake for about 40 – 43 minutes, or until a cake tester comes out clean.
- Leave to cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.
Cream Cheese Frosting:
- Beat butter until pale and fluffy. Add cream cheese, powdered sugar and vanilla and beat until just smooth.
- Put the bowl in the fridge while you cut the cake.
- Cut both cake layers in half with a serrated knife so you end up with four cake layers.
- Put the first cake layer on a cake board or directly onto a plate or cake stand. Spread a layer of frosting on the first layer, then spread a layer of peach puree over. Repeat this until you’ve used up all layers.
- Spread a thin layer of frosting all over the cake and put in the fridge while you prepare the topping.
- Slice the fresh peaches. Heat the butter over medium heat in a non-reactive skillet. Add brown sugar and swirl with a wooden spoon until the sugar melts.
- Add the peach slices and caramelize for 2 -3 minutes. Let cool completely, then put them on top of the cake with the blackberries.
***Cake recipe credit: Award winning baker, writer and blogger, Linda Lomelino ***Peach Carrot Cake Photo Credits: Robyn Rodehaver
Looking for other great cake ideas for Easter (or anytime!)??? Try this one from Peach and the Willow! Click HERE for recipe!
Everyone Enjoy and Happy Easter! He is Risen! He is Risen Indeed! Love ~ Sabrina
Lemon Ricotta Cake with Strawberry Frosting and Balsamic Strawberries
Are you feeling it like I’m feeling it…seeing it like I’m seeing it??? The warmth of the sun, the pop of greens, the new melodies of the song birds??? Spring, albeit too early, is bursting all around us! From tree blossoms to grass weeds…the signs are everywhere! Soon…crates of Strawberries will be showing up from Plant City, Florida to satisfy our strawberry indulgences and vices. And although a nasty freeze will surely make an unwelcome appearance before it’s all said and done…we can still be excited about Spring’s beautiful, life renewing arrival. Continue reading
Tea (or Champagne!) Party 101 and 3 Must Have Tea Cookie Recipes
Tea Champagne Party 101. Start with three really good cookie recipes, a few bottles of champagne and some of your best girlies! Done! It’s that easy! You’ve made a party.
But seriously…with a little pre-planning, you can throw the most heavenly
tea champagne party that’s ever been. The pay off is so worth the effort! Like with any party, once you’ve determined what you’re celebrating…birthday, engagement, baby shower, etc…you can then settle into some details. My planning/brainstorming looked something like this:
Tea Party…Around Valentines Day…A “Gal”entines Day Affair…Marie Antoinette Style…One Year Blog Anniversary…around 8 – 10 ladies…all in shades of blush Continue reading