This month Fred and Ida are in the kitchen cooking up a perfect pairing with our Weibel Family Peach Sparkling! They are recommending carrot cake with peach sparkling cream cheese frosting paired with our Weibel Family Peach Sparkling. This is the perfect recipe for any Easter festivities! Make sure to tag us when you try this recipe at home!
- 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional. )*
- 1 and 1/2 cups (300g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*
- 4 large eggs
- 3/4 cup (133g) smooth unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (260g) grated carrots (about 4 large)
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
- Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
- Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- splash Weibel Family Peach Sparkling
- edible gold stars or gold sugar optional
- In a mixer, cream together the cream cheese, butter, vanilla, Weibel Family Peach Sparkling and vanilla extract.
- Slowly add the powdered sugar, beating on low, until combined. Increase the speed to high and beat until light and fluffy, but be careful not to overmix.
- You may add more Weibel Family Peach Sparkling, as desired, but be careful not to add too much to make your frosting watery.
- Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.