Inspirational Fruity & Moist Carrot Cake

Fruity & Moist Carrot Cake

Serves: 15 1 large Double Layer Cake (15 large slices)

Preparation Time: 40 Minutes

Cooking /Setting Time: 50 – 60 Minutes

Equipment: Electric Mixer, 2 x 25cm Springform cake pan, cooling rack, pot, piping bag and nozzle


220ml vegetable oil 100g

(½ cup) white sugar 100g

(1/2 cup) brown sugar 1 tablespoon vanilla essence

2 large eggs

150g flour 1 teaspoon ground cinnamon 1 teaspoon ground mixed spice

1 teaspoon baking powder

1 teaspoon bicrab

½ teaspoon salt

1 cup KOO Apple Sauce

1 cup KOO Peach Slices

finely chopped 375g carrots

grated 60ml cranberries

½ cup mixed

unsalted nuts, roughly chopped


50g butter

5 tablespoons sugar

1 tin KOO Pie Apple

roughly chopped 1ml ground clove

1ml ground cinnamon

4 tablespoons water


250g cottage cheese

smooth and plain 350g butter

2 teaspoons vanilla essence

10ml orange zest

grated 1kg icing sugar

75ml  orange juice 100%

15ml lemon juice

Orange food colouring: gel or powder (optional)


  1. Cake: Preheat the oven to 175°C. Grease and line the bottoms of 2 deep springform cake pans.
  2. Sift the flour, spices, baking powder, salt and bicarb together.
  3. Beat the oil, sugars, vanilla and eggs together until creamy and light yellow. Add the flour mix to the egg mixture and mix to combine.
  4. Add the Apple Sauce, peach slices, carrots, cranberries and nuts and mix well.
  5. Divide the batter equally between the 2 pans.
  6. Bake in the middle shelf of the oven for 55–60 minutes or until a skewer comes out clean. Allow to cool completely in the pan before removing and putting on a wire rack.
  7. Filling: Put all ingredients together in a pot and bring to the boil. Allow to simmer for 10 minutes to allow spices to develop with the apple. Filling should be thick like a coulis. Allow to cool before using to sandwich the 2 cakes together.
  8. Icing:  Using an electric beater with a whisk attachment, beat the butter until light and fluffy, add the rest of the ingredients (except food colouring) and mix to combine for 2 minutes. Increase speed and whip until light, smooth and creamy. If the icing is too thick, add a little milk to soften.
  9. If you are colouring the icing, separate the icing into 4 bowls. Use different amounts of food colouring to get different hues in the icing. You ideally should start with a very light colour and then go until a bright orange.  Put the icing into different piping bags with a star nozzle and use to decorate ice swirls around the outside of the cake.
  10. If you are using plain icing, then use a palette knife or piping bag to decorate the outside of the cake. Decorate as desired.

Chefs Tip!

This cake is a showstopper. Try starting with the dark colours at the bottom of the cake going up to the lightest colours. Piping swirls of icing to look like a rose is always attractive and will have people talking about you for a while. Use some silver edible glitter dust to give it that extra sparkle.

Recipes : Moira Allison

Food Stylist : Anna Montali

Photographers : Shaun Smith