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:
- Start by making your cake. Line a 20cm square cake tin with baking paper, and pre-heat your oven to 170 degrees c.
- 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.
- 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!
- 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.
- 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.
- 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.
- 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.
- Finally, top with crushed pistachios and mini carrot decorations for a real garden feel!