Royal Carrot Cake with Lemon White Chocolate Topping

I present to you, my dear ones, a royal carrot cake … Royal because it is rich in flavors, rich in raisins, with a fluffy cheese cream all topped off with white chocolate with a hint of lemon. Each bit of this cake is sensuality in the mouth.

How to choose the best ingredients for Royal Carrot Cake with Lemon White Chocolate Topping

Sugar:

The sugar can be any, but the best one that fits perfectly with the dough is the cane sugar. If you decide on white sugar, I recommend the one intended for baking. On the other hand, if you choose to take a substitute such as an erythritol, I recommend powdered sugar options.

Vanilla extract:

I recommend only natural vanilla extracts.

Oil: 

The oil may be any, I usually use sunflower seed or grapeseed oil, the latter has no aftertaste.

Flour:

I always recommend the make for cakes – it is more fluffy, and the dough will rise beautifully.

Gingerbread spices:

I always encourage you to make your blend of this spice where the exact recipe can be found here, but if you do not have time, it can be a shop.

Tips and tricks

  • Make it best to sift it before adding it, then it will be even fluffier
  • Soak the raisins in hot water before adding them to the dough
  • It is good to check the dough in the ball places, especially in the middle
  • It is good to check the dough in the ball places, especially in the middle. It happened several times that I checked and it turned out that, however, in some places, the dough is underdone and fell.
  • It is good to remove the butter earlier so that it is at room temperature, then it will be better to whip it with the cheese.
  • Put the mass on the cold dough otherwise, it will melt.
  • Before applying the mass, cut the dough so that there are two tops.
  • Our glaze should not burn if we add chocolate to the warm cream. However, we can do it in a water bath if we are concerned.

Royal Carrot Cake with Lemon White Chocolate Topping

Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 16 pieces
Calories: 442kcal
The best carrot cake where the sweetness is mixed with the delicate flavour of lemon
Print Recipe

Equipment

  • mixet bowl
  • hand mixer
  • round cake tins 9-11 inch

Ingredients

  • 4 eggs
  • 1/2 cup cane sugar
  • 1 tsp vanilia extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sunflower oil
  • 1 tsp gingerbred spices
  • 1 tsp cinamon powder
  • 1/2 tsp salt
  • 1 1/2 cup grated carrot
  • 1 1/2 cup all – purpose flour
  • 1 cup chopped walnunts
  • 1/2 cup raisins

Cream Cheese Frosting

  • 600 gr full-fat block cream cheese, softened to room temperature
  • 200 gr unsalted butter
  • 6 tbsp  tablespoons icing sugar
  • 2 tbsp whipping cream or milk
  • 2 tbsp vanilla extract

White Chocolate Topping

  • 100 gr white chocolate
  • 100 ml whipping cream
  • 3 tbsp lemon juice
  • 1 tsp lemon extract

Instructions

  • Beat the eggs with a mixer with sugar and vanilla extract (aprox 3 min)
  • Slowly add the oil – the dough will absorb all of it while mixing.
  • Whipping constantly, gradually add the flour mixed with salt, baking powder and baking soda (the dough should be thick)
  • Add cinnamon and gingerbread spice.
  • Finally, add the coarse-mesh grated carrots and chopped nuts and raisins.
  • Mix all of them.
  • A baking tray with a diameter of 23-24 cm (9-10 inch) , either line it with baking paper or grease it with butter and pour the flour.
  • Bake the dough at 180 degrees C/ 360 degrees F/ Gas mark 4 for 45-50 minutes
  • Use a baking stick to check if it is ready. When the dough is ready, it will not stick to it.

Cream Cheese Frosting

  • Put butter and sugar in a bowl and mix with a mixer at low speed until smooth mass.
  • Add cheese one tablespoon at a time, stirring constantly.
  • Add milk and vanilla extract.

White Chocolate Topping

  • In a saucepan, melt the chocolate with cream (over low heat), at the very end add lemon juice to taste.

Nutrition

Calories: 442kcal | Carbohydrates: 24g | Protein: 9g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 431mg | Potassium: 262mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2520IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 1mg

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