Christmas Brownie Carrot Layer Cake
A festive layer cake combining rich chocolate brownie, softly spiced carrot cake and smooth cream cheese icing. Finished with cherries, it makes an impressive Christmas dessert with the convenience of packet mixes.
30 minutesPrep Time
30 minutesCooking Time
12Servings
Shop Ingredients
Makes 12 servings380g of Chocolate Brownie Mix – For the Brownie Layer
2 Eggs – For the Brownie Layer
80g of Butter, melted – For the Brownie Layer
470g of Carrot Cake Mix, reserving the supplied Icing Sachet – For the Carrot Cake Layers
1 Egg – For the Carrot Cake Layers
80ml of Vegetable Oil – For the Carrot Cake Layers
Water, as directed on the Carrot Cake Mix packet – For the Carrot Cake Layers
250g of Block Cream Cheese, softened
120g of Butter, softened
1 Teaspoon of Vanilla Essence or Extract
3 Cups of Icing Mixture, sifted
Glacé or Fresh Cherries, as desired
Directions
- Prepare the oven and tins. Preheat the oven to 180°C conventional or 160°C fan-forced. Lightly grease and line the bases and sides of two matching round cake tins. Using tins of the same diameter helps the layers stack evenly.
- Prepare the brownie batter. In a mixing bowl, combine the brownie mix, eggs and melted butter according to the packet instructions. Spread evenly into one prepared tin. Check your packet for any updated ingredient requirements.
- Prepare the carrot cake batter. Set aside the icing sachet from the carrot cake packet. In a separate bowl, prepare the cake batter with the egg, vegetable oil and water specified on the packet. Pour into the second tin and smooth the surface.
- Bake the layers. Bake, checking from 25–30 minutes. The carrot cake should spring back lightly when touched, with no wet batter on a skewer. The brownie should be set enough to hold its shape once cooled. Check each separately and remove when ready; baking time will depend on the mixes and tin dimensions.
- Cool completely. Leave both cakes in their tins for 15 minutes before carefully turning onto cooling racks. Remove the baking paper and allow to cool completely before slicing or icing.
- Make the cream cheese icing. Beat the softened cream cheese and butter until creamy and evenly combined. Add the vanilla, reserved carrot cake icing sachet and sifted icing mixture. Mix on low speed until incorporated, then beat on medium for 1–2 minutes until thick and smooth. Scrape down the bowl as needed.
- Split the carrot cake. Using a long serrated knife, carefully slice the cooled carrot cake horizontally into two even layers. Place the bottom layer on a serving plate and spread with approximately 1 cup of icing.
- Assemble and ice. Carefully position the brownie on top, with its top side facing down. Support it with a broad spatula or cake lifter during transfer. Spread with another cup of icing, then add the remaining carrot cake layer. Cover the top and sides with the remaining icing.
- Decorate and serve. Finish with glacé cherries or washed and thoroughly dried fresh cherries. Refrigerate until the icing is firm enough for neat slicing, and keep the finished cake refrigerated until serving.