Recipes

Carrot Cake with White Chocolate Ganache Frosting

Carrot Cake with White Chocolate Ganache Frosting Recipe

We think it’s become our specialty, adding chocolate to a classic recipe – and this glorious carrot cake recipe celebrates that! A moist, flavoursome sponge cake recipe with a deliciously smooth white chocolate whipped ganache. We think the best part is the decoration – it’s just like a spring-time carrot patch!

MAKES 1 CAKE// TIME: 1 HOUR 30  MINUTES (+60 MINUTES COOLING TIME)  // MEDIUM

Carrot Cake with White Chocolate Ganache Frosting Ingredients:

For the cake:

  • 100g Caster Sugar
  • 50g Light Brown Soft Sugar
  • 150g Margarine
  • 3 Eggs
  • 150g Self Raising Flour
  • 1 Large Carrot
  • 1tsp Orange Essence
  • 1tsp Cinnamon
  • 1/2tsp Ginger
  • 35g Chopped Walnuts
  • 1tbsp Marmalade

For the topping:

  • 200g Classic White Chocolate
  • 100ml Double Cream
  • Carrot Decorations (we used chocolate ones)
  • 30g Chopped Pistachios

 

Carrot Cake with White Chocolate Ganache Frosting Method:

  1. Start by making your cake. Line a 20cm square cake tin with baking paper, and pre-heat your oven to 170 degrees c.
  2. Add the sugars and margarine to a large mixing bowl, and combine with an electric mixer. When smooth and creamy, add in the eggs, marmalade, and orange essence, and mix together.
  3. Grate your carrot, and add into the bowl. When all mixed together, add in your dry ingredients; flour, cinnamon, and ginger, and mix together with a spoon – you don’t want to over mix at this point!
  4. Add in the nuts, and make sure they are evenly spread through the mixture. When ready, add the mixture to your tin, and bake for 20-25 minutes, or until the middle springs back when you touch it. When ready, remove from the oven and allow to cool completely.
  5. Whilst the cake cooks and cools, make your frosting by chopping up the chocolate into small pieces (the smaller the better) and adding to a mixing bowl. Heat the cream up in short bursts in the microwave, and when just about piping hot (don’t over do it), pour the cream over the chocolate.
  6. Leave to stand for a few minutes, then mix to ensure all of the chocolate has melted. When ready, cover the mixture with cling film (this helps to avoid a crust forming), and pop into the fridge for an hour or so, until the mixture becomes more firm.
  7. Remove the ganache from the fridge, and use an electric mixer to whisk the ganache; this makes it light, fluffy, and easily spreadable. Use a palette knife to spread the mixture on top of the cake.
  8. Finally, top with crushed pistachios and mini carrot decorations for a real garden feel!

About Linda

Linda is the founder of Choc Affair, with a passion for creating wonderfully delicious chocolates, that are ethically made.