For the cake:
375g flour
330g melted coconut oil
300g granulated sugar
200g grated carrots
180ml milk or buttermilk, at room temperature
100g light brown sugar
85g grated sweet coconut
3 eggs, at room temperature
1,5 tsp baking powder
1 tsp baking soda
1 tl tsp ground cinnamon
1 tsp table salt
1 tbsp vanilla extract
For the buttercream:
120g Callas Confiture Intense Raspberry
340g salted butter, at room temperature
115g cream cheese, at room temperature
1 tsp vanilla extract
375g powdered sugar
40g finely chopped salted pistachios
Fresh berries, for garnish
Preheat the oven to 175 °C. Grease 3 round cake pans with a diameter of 20 cm. Cover with baking paper and grease with baking spray.
In the bowl of a stand mixer (or use a hand mixer), beat together the oil, milk, eggs, sugar, brown sugar, and vanilla until smooth. Add the carrots and coconut. Add flour, baking powder, baking soda, cinnamon, and salt. Mix until just blended and there are no lumps of flour.
Divide the batter among the cake pans and bake for 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove from the oven and let cool for five minutes. Then run a knife around the edges of the pan. Turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
To make the buttercream, add the butter, cream cheese, vanilla, and powdered sugar to the bowl of a stand mixer. Whip until light and fluffy. Gently swirl the jam in, leaving streaks of jam for a “marbled” look.
To assemble, place one cake layer on a serving plate or cake stand. Spread the buttercream over the cake. Add the 2nd cake layer and spread with buttercream. Add the final cake layer and spread buttercream. Lightly frost the outside of the cake; it shouldn’t look “perfect”. Chill for 30 minutes or store in the fridge for up to 3 days.
Before serving, decorate the cake as desired with berries and pistachios.
Enjoy!
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