Serves 6-8 people
Moist Oh Moist Carrot Cake
- 200g plain flour
- 200g caster sugar
- 3g sea salt
- 2g baking powder
- 2g bicarbonate powder
- 2g cinnamon powder
- 100g sunflower oil
- 200g egg (approx. 4 eggs)
- 190g finely grated carrot
1 Beat eggs & sugar with a hand mixer until pale & fluffy.
2 Slowly & gradually add the sunflower oil.
3 Add grated carrots & fold through.
4 Sieve remaining dry ingredients & gently fold through.
5 Bake at 180°C/356°F.
Note: Baking time will depend on the dish you will use!
Vanilla White Chocolate Cream Cheese Filling
- 200g cream cheese
- 200g melted white chocolate
- two dashes of vanilla essence or powder
- 1/2 sheet of gelatin
- 25g whipping cream
1 Soak the gelatin sheets in cold water & set them aside. Once soft, squeeze out any excess water.
2 Gently heat the heavy cream in a small saucepan & stir occasionally. Take off heat & whisk in gelatin until well homogenized.
3 Beat cream cheese, melted chocolate, & gelatin together with a hand mixer until light & fluffy. 4 Add yoghurt & continue to beat until light & fluffy.
5 Refrigerate for an hour or so until it has a spreadable consistency. If thickened too much, beat again until light & fluffy.
6 Spread liberally on carrot cake.
Note: Might make a bit extra depending on the final shape you decide for the carrot cake!
Have a beautiful day xx