Carrot Cake With White Chocolate Frosting
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A healthy moist scrumptions carrot cake with white chocolate frosting.
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Ingredients
- 1.5 cup all purpose flour
- 3 egg
- 1 cup powdered sugar
- 1/2 cup Oil
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamom powder
- 1 teaspoon vanilla extract
- 1 cup grated carrot
- 1/4 cup raisins
- For Frosting: 2 cup white chocolate
- 1 cup heavy cream
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Instructions
- Grease a round baking cake tin of 9×9 inches diameter with oil and preheat the oven at 180 degrees celcius.
- In a bowl take eggs, powdered sugar, oil, vanilla extract and beat well till the mixture iis light and fluffy.
- In a bowl sift together all purpose flour, baking powder, baking soda, cinnamom powder.
- Now mix the dry ingredients with the wet ingredients in batches and make a smooth lump free batter.
- At last add raisins and mix it well.
- Pour the cake batter in a greased tin and tap the tin twice.
- Bake in a preheated oven for 40 minutes. Keep an eye on the cake as the temperature differs from oven to oven.
- Once the cake is done insert a toothpick if it comes out clean then the cake is perfectly baked.
- Let the cake cool down meanwhile prepare the frosting.
- For frosting: Melt white chocolate in microwave or double boiler.
- Heat heavy cream in pan for 30-40 seconds.
- Pour the warm cream over melted white chocolate and mix well till its smooth. The white chocolate ganache is ready.
- Keep the ganache in refrigerator for 30 minutes.
- After 30 minutes beat till the ganache is light and fluffy.
- The white chocolate frosting is ready.
- Assembling the cake: Cut the cake in half horizontally and spread a layer of white chocolate frosting.
- Keep another layer of cake and cover the cake with white chocolate frosting from all sides.
- Garnish with some chopped almonds or grated carrot. Cut the cake in slices and serve!
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