Carrot Cake with White Chocolate Ganache

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!