This Royal Carrot Cake with Lemon and White Chocolate Topping is moist, rich, and perfectly balanced with a fresh citrus twist. A deliciously indulgent dessert that’s ideal for special occasions or everyday treats.
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
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 purchased.
Top Tip for Success
If you're going to make this recipe, make sure to follow this top tip!
- Sift the flour before adding it to the batter for a lighter, fluffier texture.
- Soak the raisins in hot water beforehand to make them soft and juicy. Check the cake in several spots, especially in the center, to make sure it’s fully baked.
- Sometimes the cake may look done but still be underbaked in places—always test in more than one spot.
- Take the butter out early so it reaches room temperature—it will whip much better with the cheese.
- Always spread the cream on completely cooled dough to prevent it from melting.
- Slice the cake into layers before adding the cream to create even, neat layers.
- When making the glaze, add chocolate to warm (not hot) cream to prevent burning.
- If needed, melt the chocolate gently using a water bath for better control.
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
Ingredients
Equipment
Method
- 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.
- 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.
- In a saucepan, melt the chocolate with cream (over low heat), at the very end add lemon juice to taste.
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