Carrot Cake With Cream Cheese Recipe
A rich and moist carrot cake topped with a luscious cream cheese and white chocolate ganache. Perfectly spiced with cinnamon, ginger, and mixed spice, this cake is a delicious treat for any occasion.
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.