The CARROT CAKE WITH WHITE CHOCOLATE FROSTING is an elegant and surprising take on the classic carrot cake. A dessert that combines the natural softness of carrots and the scent of warm spices with the indulgent creaminess of white chocolate, for a result that delights at first bite.
The batter, enriched with grated carrots, almonds or walnuts and a subtle citrus note, stays moist and aromatic. The frosting, based on melted white chocolate and cream cheese, gives a velvety, sweet finish, perfectly balanced by the cheese’s slight tang.
Easy to prepare but visually impressive, it is a cake that surprises for its harmony of flavors and textures: rustic at heart, refined in appearance.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 9 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 609.08 (Kcal)
- Carbohydrates 57.88 (g) of which sugars 39.54 (g)
- Proteins 10.32 (g)
- Fat 38.59 (g) of which saturated 7.49 (g)of which unsaturated 13.99 (g)
- Fibers 3.15 (g)
- Sodium 206.93 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups carrots (weight after peeling)
- 3 eggs (medium, at room temperature)
- 2/3 cup (packed) brown sugar
- 7 tbsp sunflower oil (about 7 tbsp (approx. 3.5 fl oz))
- 1 2/3 cups all-purpose flour
- 1 cup almond flour (or walnuts)
- 1 sachet baking powder
- 3/4 tsp ground cinnamon
- 1/4 teaspoon nutmeg
- 1 pinch salt
- lemon zest (or orange)
- 1/4 cup unsalted butter (softened)
- 1 1/3 cups cream cheese (spreadable)
- 1 1/6 cups powdered sugar
- 1/2 tsp vanilla extract
- 3.5 oz white chocolate
- 1/4 cup almonds (coarsely chopped)
For the carrot cake with white chocolate frosting you will need
- 3 Mixing bowls
- 1 Hand mixer
- 1 Pan 8 in
- 1 Sieve
Preparation of carrot cake with white chocolate frosting
First, grate the carrots and set them aside.
In a bowl, combine the sifted flour and baking powder, the almond flour, cinnamon, nutmeg and a pinch of salt. Mix and set aside.
In another bowl, beat the eggs with the sugar until the mixture is light and frothy. Add the sunflower oil and incorporate well.
Then add the carrots, the citrus zest and mix.
Pour the dry ingredients into the wet mixture and stir until you get a homogeneous batter.
Pour the batter into an 8–8 3/4 in (20–22 cm) pan (buttered and floured or lined with parchment paper).
Bake in a preheated conventional oven at 356°F for 40 minutes, or until a skewer inserted into the center comes out clean.Remove from the oven and let cool completely.
In a bowl place the softened butter and the cream cheese. Beat them with the whisk for 1 minute and add the powdered sugar and vanilla extract.
Mix again and set aside.Melt the white chocolate and let it cool slightly.
Fold it into the cream cheese mixture. Transfer to the fridge for 20 minutes to let it firm up slightly.Cut the cake in half and fill it with half of the frosting. Close with the other layer and cover the cake with the remaining frosting. Finish with a sprinkle of chopped almonds.
Transfer the Carrot Cake with White Chocolate Frosting to the fridge for 1 hour.
Storage
In the refrigerator:
Up to 4–5 days
Store the cake in an airtight container or cover it with plastic wrap for food. Take it out 15–20 minutes before serving so the frosting softens and the base regains some crispness.
