Carrot cake with fruit

Instructions

Method

Cake: Preheat oven to 175 ° C. Grease 2 removable bottom cake pans

Sift the flour, spices, baking powder, salt and baking soda together.

Whisk the oil, sugar, vanilla and eggs until fluffy and pale yellow. Add the flour mixture to the egg mixture and stir until blended.

Add the apple sauce, peach slices, carrots, cranberries and nuts and mix well.

Divide the mixture evenly between the two cake pans.

Bake in the middle oven rack for 55 to 60 minutes or until a skewer comes out clean. Let cool completely in the pan before placing it on a cooling rack.

Filling: Bring all ingredients to a boil. Simmer for 10 minutes to allow the spices to blend with the apples. The filling should be as thick as stewed fruit. Allow to cool before you attach the two cakes with the filling.

Icing: Use an electric mixer to beat the butter until light and fluffy. Add the remaining ingredients (except the food coloring) and beat for 2 minutes until blended. Increase the mixer speed and beat until light, soft and creamy. If the icing is too thick, add a little milk to soften it.

If you use different shades of icing color, divide it into 4 bowls. Use different amounts of food coloring to create different shades. Start light and end with a bright orange. Put the icing into piping bags, using a star nozzle and decorate the cake as you like.

If you use regular icing, take a palette knife or piping bag to decorate the cake.

Hint

When you decorate, start with bright colors at the bottom of the cake and use lighter to the top. Use the nozzle to create the icing roses. Use silver edible glitter for that extra shine.