This Carrot Cake recipe takes the classic dessert to the next level by pairing it with a luscious cream cheese and white chocolate ganache. With hints of citrus, warm spices, and crunchy walnuts, this cake is a crowd-pleaser for any occasion. The silky-smooth ganache adds just the right amount of sweetness, creating a perfect balance with the moist carrot cake. Let’s dive into this indulgent recipe!
Essential Ingredients
For the Carrot Cake:
- 200g flour
- 100g walnuts (blended until coarsely ground)
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tsp ground ginger
- 200ml vegetable oil
- 100g caster sugar
- 100g soft dark brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 large carrots (grated)
- Zest of 2 oranges
For the White Chocolate & Cream Cheese Ganache:
- 100g white chocolate
- 165g Philadelphia cream cheese
- 50ml double cream
Let’s Make The Cake
1. Prepare the Carrot Cake Batter
Start by preheating your oven to 160°C (320°F). Line a 7.5-inch cake tin with baking paper or lightly grease it with butter or oil. Tip: Ensure the cake tin is fully lined to prevent any sticking, as the cake is quite moist.
In a small bowl, mix all the dry ingredients: the flour, walnuts, bicarbonate of soda, baking powder, salt, ground cinnamon, mixed spice, and ground ginger. Stir them together until well combined. This helps distribute the rising agents and spices evenly throughout the cake.
In a larger bowl, whisk together the caster sugar, soft dark brown sugar, and eggs until the mixture is light and slightly fluffy. Then, add in the vegetable oil, vanilla extract, grated carrots, and orange zest, stirring until fully incorporated.
Next, slowly pour the dry ingredients into the wet mixture, gently folding everything together. Be careful not to overmix, as this can make the cake dense. Tip: Use a rubber spatula to scrape down the sides of the bowl to ensure everything is well combined.
2. Bake the Cake
Once the batter is ready, pour it into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden and springy to the touch.
Remove the cake from the oven and let it cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Tip: Make sure the cake is fully cooled before adding the ganache, as any residual warmth could cause the ganache to melt and become too runny.
3. Prepare the White Chocolate & Cream Cheese Ganache
While the cake cools, you can prepare the white chocolate and cream cheese ganache. Start by melting the white chocolate in a heatproof bowl over a saucepan of simmering water (a bain-marie). Stir the chocolate continuously until fully melted, then remove it from the heat.
Add the double cream to the melted chocolate and stir until smooth. Once combined, fold in the Philadelphia cream cheese. Using a whisk, beat the mixture until it becomes thick and holds stiff peaks. Tip: The ganache should have a smooth, creamy texture that’s easy to spread but firm enough to hold its shape when chilled.
4. Assemble the Cake
Once the cake is completely cool, spread the white chocolate and cream cheese ganache evenly over the top. If you want crisp edges, leave the cake in the tin while applying the ganache. For a more rustic look, remove the cake from the tin before spreading the ganache.
Place the cake in the fridge to allow the ganache to set for at least 2 hours. This will ensure that the ganache firms up and gives the cake a beautiful, smooth finish.
Tips for Success
- Blending the walnuts: Don’t over-blend the walnuts. Aim for a coarse texture that adds a slight crunch to the cake without overpowering it.
- Spice balance: If you want a more intense spice flavor, feel free to adjust the spices to your liking. A pinch of nutmeg or extra cinnamon can give the cake a more robust warmth.
- Ganache consistency: If your ganache is too runny, chill it in the fridge for 10-15 minutes to firm up before spreading it on the cake.
Storage and Serving
- Storing: Store the carrot cake in an airtight container in the fridge for up to 5 days. The ganache will stay fresh and creamy, and the cake will retain its moisture.
- Freezing: You can also freeze the cake (without the ganache) for up to 3 months. Thaw overnight in the fridge before adding the ganache and serving.
- Serving: This cake is best served chilled to let the ganache hold its shape. However, you can leave it out at room temperature for about 15 minutes before serving for a softer texture.
Variations and Add-Ons
- Add-ins: Feel free to add raisins or chopped dates for extra sweetness and texture. You can also experiment with other nuts like pecans or almonds if you prefer.
- Citrus twist: For a zesty variation, add a few tablespoons of freshly squeezed orange juice to the batter for an extra citrusy kick.
Enjoy your Carrot Cake with Cream Cheese & White Chocolate Ganache, a delightful fusion of classic flavors and a luxurious topping! Perfect for special occasions or as an indulgent treat at any time.
Carrot Cake With Cream Cheese Recipe
Ingredients
Carrot Cake
- 200 g flour
- 100 g walnuts blended till coarse
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp mixed spice
- 1 tsp ground ginger
- 200 ml vegetable oil
- 100 g caster sugar
- 100 g soft dark brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 large carrots grated
- 2 oranges zested
White Chocolate & Cream Cheese Ganache
- 100 g white chocolate
- 165 g Philadelphia cream cheese
- 50 ml double cream
Instructions
- Preheat the oven to 160°C. Line a 7.5-inch cake tin with parchment paper.
- In a bowl, mix together all the dry ingredients: flour, blended walnuts, bicarbonate of soda, baking powder, salt, cinnamon, mixed spice, and ground ginger.
- In a separate large bowl, whisk the caster sugar, soft dark brown sugar, and eggs until light and fluffy.
- Add the vegetable oil, vanilla extract, grated carrots, and orange zest to the sugar mixture and combine well.
- Pour the dry ingredients into the wet mixture and stir until just combined.
- Pour the cake batter into the prepared tin and bake for 1 hour, or until a skewer inserted comes out clean.
- Allow the cake to cool completely before adding the ganache.
- Melt the white chocolate in a bain-marie (double boiler). Once melted, remove from heat and stir in the double cream.
- Add the Philadelphia cream cheese and whisk the mixture until stiff and smooth.
- Smooth the ganache onto the cooled cake. For crisp edges, leave the cake in the tin while spreading the ganache.
- Place the cake in the fridge for 2 hours to allow the ganache to set.
Notes
- The cake tastes even better the next day after it has fully set.
- For a nuttier flavor, you can increase the amount of walnuts or use pecans instead.
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