You already know our new Andie Boot is perfect for the garden and great for the dog park—but most recently, it’s also made its debut in the kitchen!
If you've got a sweet tooth (like us), chances are you've come across the delicious creations of cake-baking queen Alice Bennett, aka @misstrixiedrinkstea and co-founder of the Co.Bake Space.
Watching Alice bake is a treat—and so when we teamed up to celebrate the launch of our Andie Boots, we knew we had to whip up something extra sweet!
Inspired by the Andie Boot's Ginger colourway, we present to you Alice's own recipe: Carrot Cake with Pineapple and Ginger Jam.
Carrot Cake with Pineapple and Ginger Jam
Ingredients
For the Cake
- 375g plain flour
- 2 tsp baking powder
- 1 ½ teaspoons baking soda
- 1 tbs ground ginger (Note: ginger is so darn delicious in a carrot cake - do not skimp!)
- 1 tsp cinnamon
- ½ tsp ground nutmeg or allspice
- 1 tsp salt
- 145g caster sugar
- 200g brown sugar
- 375ml vegetable oil
- 4 eggs
- 475g peeled and grated carrot (about five medium - large carrots)
- 1 tin (430g) crushed pineapple and drained
- 200g chopped walnuts (or pecans or hazelnuts!)
For the Glaze
- 2 tbs vegetable oil
- 110g brown sugar
- 2 tbs full cream milk
For the Cream Cheese Frosting
Note: Make the cream cheese frosting ahead of time to be extra organised! Just whip it back to a smooth consistency before using it on your cake.
- 300g unsalted butter
- 500g powdered sugar (icing sugar)
- 250g cream cheese, cold
- 1 tbs vanilla extract
- 1 tsp lemon juice
For the Pineapple and Ginger Jam
Note: Make this one in advance! And keep any leftover jam for a pineapple and ginger jammy sticky chicken! This jam is so versatile across both sweet and savoury dishes.
- 750g chopped fresh pineapple (although tinned is fine, if you can’t source a fresh pineapple!)
- 25g fresh ginger, grated
- 25ml lemon juice
- 500g jam sugar
Optional Decorations:
- Edible flowers
- Dried pineapple
Method
- Make Pineapple & Ginger Jam: To make your jam, blitz pineapple in a food processor until crushed. In a saucepan, add pineapple, grated ginger, and lemon juice until the fruit starts to bubble. Allow to bubble and boil for 20 minutes before adding jam sugar. Cook for one hour or until the back of a wooden spoon is coated and thick. Test this by putting a small amount of jam on the back of a wooden spoon and carefully running your finger through the jam. If the jam remains apart, it is thick enough to take off the heat and pop in a clean jar and store in the fridge. Otherwise, return to the heat for the jam to thicken.
- Preheat Oven: Preheat your oven to 160°C. Grease and line two 8-inch round tins with baking paper.
- Prepare Dry Ingredients: Sift the dry ingredients (flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg (or allspice), and salt - not including the sugars) into a bowl and whisk together.
- Mix Wet Ingredients: In a separate bowl, beat with electric beaters the oil, sugars, and eggs until light and frothy. You can do this by hand, but an electric beater will cut your time in half!
- Combine Mixtures: Make a well in the centre of your flour and pour in the frothy oil and sugar mixture. Fold through your grated carrot, pineapple, and walnuts.
- Bake: Divide the batter between the two tins and bake for 30 minutes.
- Prepare Glaze: While the cake is baking, in a heatproof jug or bowl, mix together oil, brown sugar, and milk and microwave on medium-high in 30-second bursts until combined and the sugar has slightly dissolved.
- Apply Glaze: After the cake has baked for 30 minutes, remove it from the oven and pour over the warm glaze (the cake should not be fully cooked as yet). Return to the oven for 20 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
- Prepare Cream Cheese Frosting: To make your cream cheese frosting, in the bowl of an electric mixer, beat the butter for 5 minutes until pale. Add sifted powdered sugar and beat together. Add cold cream cheese and beat until the butter and sugar mixture and the cream cheese are well combined. Do not overbeat or your frosting will become runny. Store in the fridge in an airtight container until required.
- Assemble the Cake: To assemble your cake, smear a small amount of cream cheese frosting onto a cake board or plate and place one layer of cake down on the frosting. Layer with cream cheese frosting and jam before adding the final layer of cake. Repeat again with cream cheese frosting and jam. Decorate as desired with edible flowers and dried pineapple.
Watch Alice make this step by step on Instagram.
