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Carrot Cake


Difficulty Easy
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