Carrot Cake with White Chocolate Icing

  • 70 minutes
  • Serves 6
  • Beginner

Ingredients

Cake
280g canola oil
50g olive oil
200g caster sugar
200g dark brown sugar
250g plain flour
10g cinnamon
10g baking powder
6g baking soda
8g salt flakes
5 large eggs (300g)
300g Carrot
90g toasted pecans
90g dried currents
Icing
200g White Chocolate Dotties
200g icing sugar
200g unsalted butter
Pinch salt
2 teaspoons vanilla bean paste
250g Block cream cheese

Method

Equipment – Stand mixer with paddle attachment, small food processor, Rectangle baking tray 20cm x 30cm.

STEP 1

Preheat oven to 180 degrees celsius.

STEP 2

In stand mixer with paddle attachment combine oils, and sugars on low speed. 

STEP 3

In a separate bowl combine all dry ingredients in bowl ready. Toast pecans and then add to food processor with 100g of dry ingredient mixture and currents, blitz into a fine meal. 

STEP 4

Coarsely grate carrots or blitz in food processer to create course mix.  

STEP 5

Add half of the eggs to stand mixer with half of remaining dry ingredient mixture and mix on medium speed, once combined add the remaining egg and dry ingredient mix and combine again.

STEP 6

With spatula mix in pecan and current meal, once that is all combined, mix in the carrot and mix until incorporated. 

STEP 7

Grease and line baking tray and then spread Mixture and place in oven for 35-40 minutes (you can also do these in small individual tins if you like for smaller loaves).

STEP 8

In stand mixer beat butter for around 2 minutes, then add sifted icing sugar and beat for further 5 minutes until fluffy, stop mixer and add melted (and cooled) white chocolate and remaining ingredients and beat for a further 3 minutes until fluffy.

STEP 9

Spread icing over cooled carrot cake and then sprinkle with crushed pecans or walnuts. Then wow your friends and family.