06.04.2023
Easter carrot cake with white chocolate and orange
Time Needed:
Difficulty:
Amount:
Ingredients:
- SPONGE:
- 340 g carrot, peeled and fine grated
- 100 g ground almonds
- 260 g plain flour
- 1 baking powder
- a pinch of salt
- 200 g brown Demerara sugar
- 2 tsp cinnamon
- 4 eggs
- 240 ml coconut or olive oil
- 1 tbsp vanilla extract
- _____
- CREAM:
- 400 g cream cheese (Philadelphia, ABC or Vivis)
- 300 g high-quality white chocolate
- ground orange zest
- _____
- DECORATION:
- Sugar pearls or sprinkles - we used the golden ones
Preparation:
- Heat the oven to 180 degrees, and grease a 26 cm round cake tin with butter and line it with baking paper.
- Mix the eggs with sugar until foamy, add vanilla, baking powder, salt, cinnamon and sifted flour. At the end, add grated carrot and ground almonds and mix everything well.
- Pour the mixture into the mold and level the surface. Bake at 180 degrees without fan for about 45 minutes and leave to cool.
- During this time, prepare the cream. Melt the white chocolate over steam or in the microwave. Mix the cream cheese together with the orange peel, then add the melted chocolate and mix well so that the ingredients are mixed.
- Take the cooled sponge cake out of the mold, cut it in half and spread half of the cream on the bottom half. Cover with the top half of the biscuit and then cover the whole cake with the rest of the cream. Decorate as desired, we used gold sprinkles. Serve after Easter lunch, with a cup of coffee.
This refreshing and light cake will perfectly round off your Easter lunch. The combination of cream cheese, white chocolate and orange will delight both old and young guests, and you can serve the leftovers for breakfast the next day. And we guarantee that you won't have any remorse after this cake because the ingredients are (mostly) quite healthy.
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