White Chocolate Carrot Naked Cake

This classic carrot cake with white chocolate cream cheese icing makes a stunning dessert for Easter. 

45 minutes
Easy
12 people

Ingredients

  • For the Carrot Cake
  • 250g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Ground cinnamon
  • 1 tsp Bicarb Soda
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 1/4 tsp Ground cloves
  • 250 g Caster sugar
  • 4 Eggs
  • 250ml Vegetable oil
  • 150 g Packed shredded carrots, about 3 small carrots
  • White Chocolate Cream Cheese Frosting
  • 100 g Lindt EXCELLENCE White Chocolate
  • 250g Cream cheese
  • 60g Unsalted butter, at room temperature
  • 50g Desiccated coconut
  • 1 Lindt GOLD BUNNY
  • Lindt Mini Eggs

Method

Step 1.

1. Carrot Cake: Preheat oven to 350°F/180°C/Gas Mark 4. Grease and line three (6-inch/15 cm) round cake pans with parchment paper. 2. Whisk together the flour with the baking powder, cinnamon, bicarbonate of soda, nutmeg, salt and cloves until well combined, then set aside. 3. In a separate bowl, beat the eggs with the sugar, oil and vanilla until blended. 4. Stir the wet ingredients into the dry ingredients until just combined. Fold in the carrots. Scrape into the prepared tins and smooth the tops. 5. Bake the for 35-40 minutes or until a cake tester inserted into the centre of the cake comes out clean. Cool completely in the tins on wire racks. 6. White Chocolate Cream Cheese Frosting: Chop the Lindt Excellence White Chocolate Bar quite finely. Place in a heat-proof bowl set over a saucepan of barely simmering water for 5 minutes or until the chocolate is melted and can be stirred. Cool slightly. 7. Beat the cream cheese with electric beaters until light and fluffy. Beat in the butter and white chocolate until blended, then beat in the icing sugar until just smooth smooth. If the frosting is too soft, put it in the fridge for 10 to 15 minutes to firm up. 8. Place one third of the frosting on the centre of each cake and spread to the sides of cake. Stack the cakes on a cake plate or board, leaving the sides of cake exposed or naked. 9. Sprinkle the top of the cake with coconut, leaving a 1-inch (2.5 cm) border. Garnish the centre of cake with a Lindt White Chocolate Naked Bunny and Lindt White Chocolate Easter Eggs. Refrigerate for at least 1 hour before serving Tip: Fold in nuts or chopped dried fruit to cake if desired, such as walnuts, pecans, raisins, currants, dried pineapple or apricot. Toast shaved coconut if desired. To make carrot cake all year long, garnish with Lindor White Truffles

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