Carmen Murillo: Web and Graphic Design

Carmen Murillo: Web and Graphic Design

Carmen Murillo: Web and Graphic Design

Hi there, I'm Carmen Murillo, a Madrid-born designer passionate about creating clean, usable, pixel perfect web and graphic designs.
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Carrot cake with white chocolate frosting

Carrot cake with white chocolate frosting

I had been obsessed with carrot cakes for quiet a long time. I always felt like baking one, but I usually need some good excuses to do it, since if it were up to me I would eat cake almost every day. So when my mother suggested me to bake a carrot cake for her birthday party I couldn?t hide my joy :)

For this recipe I counted on the help of my lovely friend Thermomix, however I wanted to adapt it for all those who don?t have one.

Carrot Cake

INGREDIENTES (for a 8 inch / 20 cm cake pan)

- 250ml sunflower oil
- 250gr sugar
- 3 eggs
- 350gr peeled carrots
- 280gr cake flour
- Zest of one orange (outer orange skin)
- ? tablespoon baking powder
- 1 teaspoon baking soda
- 1/3 teaspoon fine cinnamon
- 1/2 teaspoon salt
- 30gr butter (at room temperature)
- 180gr cream cheese
- 80gr icing sugar, sifted
- 30gr orange juice
- 80gr white chocolate

- Walnuts

Preheat the oven to 180C.

Peel, cut and blend the carrots.

Put the eggs and sugar into a large mixing bowl and beat well until well blended.

Add the oil and orange zest and keep beating. Then add the blended carrots without stopping beating.

Sift together the flour, baking powder, baking soda, salt and cinnamon and then fold into the mixture and mix well.

Pour batter into your cake pan and bake at 180C for 35 to 40 minutes (until a toothpick inserted in the cake comes out clean).

Remove the cake from oven, and let it cool 10 minutes in the pan. Cool completely before icing.


Chop up some good quality white chocolate, and put it into a microwave safe bowl.
Heat the chocolate for 30 seconds and stir until is melted. If it?s necessary continue heating in 30 second increments, and stirring afterward. Set the bowl aside and let it cool to room temperature.

Meanwhile, with an electric mixer or a hand mixer, beat the butter until smooth.

Fold the (cool) chocolate into the butter and then add the cheese, juice and sifted icing sugar. Cream it together with a hand mixer until it gets homogeneous and tic.

With a long serrated knife cut the cake into two layers and trim tops off both cake layers to make flat surfaces.

Use a cake spatula to spread the frosting between layers and on top of the cake.

Keep the cake refrigerated for up to 2 days, but serve at room temperature.

Don?t forget to decorate the top of the cake with some walnuts! :)

Carrot Cake