Carrot Cake with White Chocolate Frosting
Ingredients
- 1/2 cup chopped pineapple
- 1/4 cup raisins
- 1/2 cup ground nuts
Cake batter
- 2 cups flour
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 2 cups fine granulated sugar
- 4 large eggs
- 1 cup oil
- 1/2 teaspoon vanilla extract
- 4 cups grated carrots
Frosting
- 150 grams melted white chocolate
- 200 grams soft cream cheese
- 1/2 cup soft butter
- 1 teaspoon fine orange zest
- 1 tablespoon fresh orange juice
Decoration
- whole nuts
- almond paste carrot
Preparation
Preheat the oven to 180°C (350°F). Prepare two 9-inch round cake pans by greasing with butter, lining the bottom with parchment paper, and dusting the sides with flour.
Sift together the flour, salt, baking soda, cinnamon, nutmeg, and cloves on a piece of paper and set aside.
In the mixer bowl, place the sugar, eggs, oil, and vanilla. Attach the whisk attachment and beat on medium speed for 2 minutes.
Attach the paddle attachment, add the flour mixture, and mix on low speed until the flour disappears.
Add the carrots, pineapple, raisins, and nuts and mix for half a minute or until combined. Divide the batter evenly between the two pans.
Bake in the oven for 40 to 45 minutes or until done and golden brown. Test with a wooden skewer and let cool.
To assemble the cake, place one cake layer on a serving plate and spread one-third of the frosting over it. Add the second cake layer and spread the remaining frosting. Make some decorations on the cake and refrigerate for several hours. Garnish with nuts or almond paste carrot.
For the frosting, use the whisk attachment to beat the cream cheese until light and smooth. Gradually add the melted white chocolate, stirring gently until incorporated without overmixing. Add the butter gradually, then add the orange zest and juice, and beat until well combined and smooth. Use immediately.
