Royal Carrot Cake with Lemon White Chocolate Topping
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Servings: 16 pieces
Calories: 442kcal
The best carrot cake where the sweetness is mixed with the delicate flavour of lemon
Print Recipe
- 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.
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