
Carrot Cake with White Chocolate Ganache
5h 50m
Loved by all, this carrot cake will make you ask yourself, "How can this be vegan?" Pair it with a cup of coffee or tea and enjoy!
You can use any spiced cookie for the crumble, such as cinnamon cookies or ginger snaps.
I used to live in New York and I loved the American carrot cake culture, so I made my version with olive oil and white chocolate frosting for KLE.
Fill a saucepan halfway with water and bring it to a simmer over medium heat. Add a bowl larger than the pan over it
Add 400 g of vegan white chocolate and 200 ml of almond milk. Turn the heat to low
Stir until the chocolate melts and combines with the milk
Place in the refrigerator for at least 4h to set
Preheat the oven to 180 °C
Grate carrots to yield 400 g
Split 1 vanilla bean and scrape out the seeds
Add the vanilla seeds and 125 ml of water to the grated carrot. Mix to combine
Add 180 ml of olive oil
Add 25 ml apple cider vinegar. Mix to combine
Add 400 g of all-purpose flour and 300 g of white sugar to a bowl
Add 2½ tsp of baking powder, ½ tsp of salt, and ½ tsp of cinnamon powder
Grate nutmeg to taste and mix to combine
Add the wet ingredients to the dry ingredients and mix to combine
Line the bottom and sides of a springform cake pan with parchment paper
Pour the batter to the top of the cake pan
Bake for 25m until it gets a light brown and crunchy crust. The carrot cake is ready
Remove the carrot cake from the pan and remove the side parchment paper
Make a slight incision around the top of the cake with a bread knife, removing the top. Cut the top half of the cake
Set a piping bag with a closed star piping tip. Fill it with the white chocolate ganache, then cut the tip off
Cover the middle of the carrot cake with the ganache
Place the bottom part of the carrot cake upside down over the ganache and remove the parchment paper. Cover the surface with the ganache
Garnish with crumbled spiced cookies
Garnish with edible flowers and wood sorrel. The carrot cake with white chocolate ganache is ready
Enjoy!
Yield 8 portions
Crumbled Spiced Cookie
to garnishEdible Flower
to garnishWood Sorrel
to garnish
White Chocolate Ganache
Vegan White Chocolate
400 gAlmond Milk
200 ml
Carrot Cake
Grated Carrot
400 gVanilla Bean
1Apple Cider Vinegar
25 mlNutmeg
to tasteCinnamon Powder
½ tspAll-Purpose Flour
400 gWhite Sugar
300 gOlive Oil
180 mlBaking Powder
2½ tspSalt
½ tspWater
125 ml
Equipment
Piping Bag
Piping Tip
Springform Cake Pan
Parchment Paper
Grater