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 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
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
- 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
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.