Carrot Cake Recipe
This recipe brings a twist to the classic Carrot Cake, by adding a white chocolate cream cheese frosting for an extra creamy and delicate texture! Spiced, nutty, rich and full of flavours- You gotta try it!
Yield: 14 slices
Ingredients:
Carrot Cake
- 300 g grated carrots (approx. 3 cups)
- 4 eggs room temperature
- 250 g flour (2 cups)
- 115 g sugar (1 cup)
- 1 cup brown sugar packed
- 300 ml oil of your choice + 2 tbsp separate (1¼cups)
- 1 cup chopped nuts
- 1½ tsp ground cinnamon
- ¾ tsp nutmeg
- ½ tsp freshly ground ginger
- ¼ tsp ground cloves
- 1 tbsp vanilla extract
- ½ tsp salt
- ½ tsp baking soda
- 2 tsp baking powder
White Chocolate Cream Cheese Frosting
- 250 g cream cheese (1cup)
- 200 g butter
- 200 g powdered sugar (1¾cups)
- 200 g white chocolate finely chopped
- 1 tsp vanilla
- 1 pinch salt
Instructions
Carrot cake
- The ingredients are enough for 3x20cm diameter trays or one 25x35 cm rectangular tray if you're making a sheetcake.
- Mix the sugar with the oil, then add the eggs 1 by 1 .
- In a separate bowl, mix all the dry ingredients (except for the carrots and nuts). Add the mix on top of the wet ingredients and combine. Add the carrots, then finish by adding the nuts.
- Bake in the pre-heated oven at 180°C for 25-30 minutes (toothpick test), after the trays have been greased and floured. If you're baking 2 or 3 layers, make sure the batter is evenly divided.
White Chocolate Cream Cheese Frosting:
- While the cake is in the oven, melt the white chocolate on bain-marie (in a heat resistant bowl, on top of a saucepan with boiling water), making sure the bowl with chocolate isn't dirrectly touching the water. Allow the chocolate to cool down.
- Mix the room temperature butter with the salt on medium speed for about 3 minutes or until fluffy. Add the powdered sugar and mix for about 5 minutes.
- Add the cream cheese, white chocolate(after it's completely cooled down) and vanilla and mix together until smooth and evenly mixed (2-3 min).
Assembling the cake
- If you made a sheet cake, you just have to top it with the frosting.
- If you made the 3 layers for a layered cake, equally divide the frosting in 3 parts. Choose the flattest cake for the base, then top it with ⅓of the frosting. Add the 2nd cake and repeat. Add the top layer and coat it with frosting, then transfer it to the fridge for 10 minutes to allow the first layer of frosting to cool down.
- Take the cake out of the fridge and finish frosting it with a spatula. (You can use a knife if you don't have a spatula). Decorate with chopped nuts if wanted.
