White Chocolate Carrot Cake
12 servings
Lindt Gold Bunny
45-60 minutes

This classic carrot cake with white chocolate cream cheese frosting makes a stunning dessert for Easter

Carrot Cake:

4 cups ( 1 L )                all-purpose/ plain flour           (250 g/9 oz)

2 tsp  (10 mL)              baking powder                        (10 g/0.5 oz)

1 tsp (5 mL)                 ground cinnamon                    (5 g/0.2 oz)

1 tsp (5 mL)                 bicarbonate of soda                (5 g/0.2 oz)

1/2 tsp (2 mL)              ground nutmeg                       (2 g/0.1 oz)

1/2 tsp (2 mL)              salt                                          (2 g/0.1 oz)

1/4 tsp (1 mL)              ground cloves                          (1 g/0.05 oz)

2 cups (500 mL)           caster/granulated sugar         (250 g/9 oz)

4                                  eggs

1 cup (250 mL)            vegetable oil                           (8.5 fl oz)

2 tsp (10 mL)               vanilla extract

3 cups (750 mL)          packed shredded carrots, about 3 small carrots (150 g/5 oz)


White Chocolate Cream Cheese Frosting:

1 bar                            Lindt Excellence White Chocolate      (each 100 g/3.5 oz)

8 oz (250 g)                 plain cream cheese, at room temperature

1/4 cup (60 mL)          unsalted butter, at room temperature         

1 cup (250 mL)            powdered/icing/confectioner’s sugar (125 g/4.5 oz)

1/2 cup (125 mL)        desiccated coconut                             (50 g/2 oz)

                                Lindt White Chocolate Naked Bunny  (each 100 g/3.5 oz)

1 pkg                           Lindt White Chocolate Mini Eggs     (each 100 g/3.5 oz)


Carrot Cake:

Preheat oven to 350°F/180°C/Gas Mark 4. Grease and line three (6-inch/15 cm) round cake pans with parchment paper



together the flour with the baking powder, cinnamon, bicarbonate of soda, nutmeg, salt and cloves until well combined, then set aside



In a separate bowl, beat the eggs with the sugar, oil and vanilla until blended



 the wet ingredients into the dry ingredients until just combined. Fold in the carrots.  Scrape into the prepared tins and smooth the tops



the for 35-40 minutes or until a cake tester inserted into the centre of the cake comes out clean. Cool completely in the tins on wire racks


White Chocolate Cream Cheese Frosting:

Chop the Lindt Excellence White Chocolate Bar quite finely. Place in a heat-proof bowl set over a saucepan of barely simmering water for 5 minutes or until the chocolate is melted and can be stirred. Cool slightly



the cream cheese with electric beaters until light and fluffy. Beat in the butter and white chocolate until blended, then beat in the icing sugar until just smooth. If the frosting is too soft, put it in the fridge for 10 to 15 minutes to firm up



one third of the frosting on the centre of each cake and spread to the sides of cake. Stack the cakes on a cake plate or board, leaving the sides of cake exposed or naked



the top of the cake with coconut, leaving a 1-inch (2.5 cm) border. Garnish the centre of cake with a Lindt White Chocolate Naked Bunny and Lindt White Chocolate Easter Eggs. Refrigerate for at least 1 hour before serving