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White Chocolate GOLD BUNNY Carrot Cake

Make this wonderful white chocolate carrot cake for an alternative show-stopping Easter centrepiece - with our GOLD BUNNY taking centre stage!


Chocolatier’s Tip

Did you know that we have four members of the GOLD BUNNY family? Hop over to our Online Shop to discover our decadent dark, sweet white and crunchy hazelnut options - not forgetting our classic milk! You can also make this delicious cake all year round and use our blissful LINDOR Truffles to decorate instead.


NOTE: The roses are for decoration purposes only; they should be washed and cleaned before use.

8 people


  • 250 g plain flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • ½ tsp mixed spice
  • ½ tsp salt
  • 250 g caster sugar
  • 4 eggs
  • 250 ml vegetable oil
  • 2 tsp vanilla extract
  • 150 g grated carrots (about 3 small)
  • For the frosting:
  • 100 g Lindt EXCELLENCE White Chocolate with a Touch of Vanilla, finely chopped
  • 250 g full-fat cream cheese, at room temperature
  • 60 g unsalted butter, at room temperature
  • 125 g icing sugar
  • To decorate:
  • 50 g desiccated coconut
  • 1 Lindt GOLD BUNNY (see Tip)
  • 1 pkt Lindt Chocolate Mini Eggs or LINDOR Truffles (see Tip)


Step 1.

Preheat the oven to 180°C/160 Fan/Gas Mark 4. Grease and line three 15 cm / 6-inch loose-based round cake tins with greaseproof paper.

Step 2.

Whisk together the flour with the baking powder, spices, bicarbonate of soda and salt until well combined. Set aside.

Step 3.

In a separate bowl, beat the eggs with the sugar, oil and vanilla extract.

Step 4.

Stir the wet ingredients into the dry ingredients until just combined. Fold in the carrots. Divide evenly between the prepared tins and smooth over the tops.

Step 5.

Bake for around 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave to cool completely in the tins before turning out onto wire racks.

Step 6.

Meanwhile, make the frosting: Place the chopped chocolate into a heat-proof bowl set over a saucepan of barely simmering water. Stir gently until melted. Remove from the heat and leave to cool slightly.

Step 7.

Beat the cream cheese with an electric mixer until light and fluffy. Beat in the butter and cooled white chocolate until blended, then beat in the icing sugar until smooth. If the frosting is too soft, chill in the fridge for 10 to 15 minutes to firm up enough to pipe.

Step 8.

Place one cake onto a flat plate or board. Using a palette knife, spread with one third of the frosting and top with a second cake. Repeat with another third of frosting and the final cake. Spread the remaining frosting on the top and down the sides of the tiers, creating a ‘naked’ effect (as in the photo).

Step 9.

Sprinkle the top of the cake with desiccated coconut, leaving a 2.5 cm / 1-inch border. Unwrap the Lindt GOLD BUNNY and set in the centre, surrounded by Lindt Chocolate Mini Eggs or LINDOR Truffles. Chill for at least 1 hour before serving.


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