Royal Carrot Cake with Lemon White Chocolate Topping

I present to you, my dear ones, a Royal Carrot Cake with Lemon White Chocolate Topping … 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


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.


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


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.

More interesting cake recipes

Apple Cake by Natalia (from the book Apple Cake a Gratitude)

Amaretto Cake with Coffee Cream (no flour)

Pumpkin Cake with Pineapple and Cheese Frosting

and a very simple yet effective cake Sicilian Whole Orange Cake

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


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


  • 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

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

White Chocolate Topping

  • 3 1/2 oz white chocolate
  • 1/2 cup whipping cream
  • 3 tbsp lemon juice
  • 1 tsp lemon extract


  • 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.


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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