Easter white chocolate carrot cake
- 250g plain flour
- 300g sugar
- 100g brown sugar
- 2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 4 eggs
- 150ml light olive oil
- 125g Greek yogurt
- 1 tsp vanilla extract
- 250g fresh carrots, peeled and grated
- 100g pecans, chopped
White chocolate frosting:
- 225g cream cheese, softened
- 60g butter, softened
- 170g white chocolate
- 1 tsp vanilla
- 250g icing sugar
- 200g milk chocolate
- 70g shredded wheat
- Mini chocolate eggs
- Preheat the oven to 170C. Grease two 20cm round pans and line bottoms with a baking paper. If you have only one round pan, just use it twice.
- In a large bowl mix eggs with oil, yogurt, and vanilla extract.
- In a separate bowl mix all the dry ingredients, except nuts. Add them gradually to the egg mixture, whisking constantly.
- When the batter is smooth, add carrots and pecans and mix with a spatula until evenly distributed in the batter.
- Divide batter evenly between two pans and bake for 40-45 minutes until golden brown and inserted wooden stick comes out clean.
- Cool baked layers on a rack.
- For the frosting melt chocolate over a water bath. Let it cool to the room temperature. Meanwhile, beat butter for about 5 minutes until pale and fluffy. Add cream cheese and vanilla extract and mix until smooth consistency.
- When chocolate is cool enough, fold it into the cream, then add sifted icing sugar and mix until everything is incorporated.
- Chill cream in a refrigerator until it is firm enough to frost a cake.
- For the decorations melt milk chocolate over a water bath. Crush shredded wheat and mix with melted chocolate. Spoon mixture on a baking paper and put mini eggs on top to create nests. Make 8 nests and reserve the rest of chocolate mixture to decorate the bottom of the cake.
- Frost the cake and decorate it with nests.
When it comes to Easter, the first thing that comes to my mind is a traditional Russian Easter bread – Kulich. I will definitely share with you some of my favourite recipes of it, but this year I went for something easier and no-yeast. Like this carrot cake with white chocolate frosting and milk chocolate nests.