Olive Oil Carrot Cake with Lemon White Chocolate Buttercream

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It was national carrot cake day last weekend and I was feeling inspired. The weather was overcast and snowy so anything reminiscent of spring called my name. I wanted a simple single layer cake as it was February and I am not in the mood for anything fussy.

This cake did the trick of helping with those January blues which have led in February blues. It’s simple, no nonsense and is sure to brighten up your day.

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It’s an oil based cake so you can toss all of the dry ingredients into a stand mixer. Add in the wet ingredients and give it a good stir, ensuring just about all the flour has been mixed. There will be more stirring with the carrots so no need to get too worried about a good mix just yet.

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The carrots can be shredded in a food processor but I love doing it by hand and find it to be a hugely relaxing step.

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I added coconut for texture and golden raisins for an extra brightness. Neither are necessary but both are welcome additions.

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It’s a fresh, little batter that has a strong scent from olive oil and fragrant spices.

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If you have a shih tzu, make sure he gets a carrot. He will stay busy for a good 30 minutes trying to figure out if he likes it or not.

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I halved the recipe so I only needed one 8-inch cake pan.

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For the icing I wanted something different than cream cheese. I still needed brightness in flavour so I came up with a lemon white chocolate icing. That white chocolate is sneaky, it adds a richness that you can just barely put your finger on.

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The lemon really steals the show.

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You might need to double the icing simply because you could wind up eating 1/2, its addicting.

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Out comes the pretty little cake, begging for icing! Hopefully you didn’t eat it all!!

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This is definitely an excessive amount of icing for this little 8-inch cake but whatever, it’s February and there aren’t many things to get excited about.

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So just pile on the lemon white chocolate icing and call it a day.

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1:1 ratio of cake to icing, excellent.

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I had some carnations and clipped a few to place on top. This is such a nice little cake. You might as well be on a patio with a cup of tea with birds chirping, pastel sweaters and the smell of the garden just beginning to bloom.

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No one is regretting the massive amount of icing.

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Olive Oil Carrot Cake with Lemon White Chocolate Icing

This recipe is for the full recipe, which yields 2 8-inch cake pans. Its very easy to half.

4 large eggs, at room temperature
175ml light olive oil
115g white sugar
115g dark brown sugar
225g all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
375g carrots, coarsely grated
75g dessicated coconut
100g raisins

Directions:

1. Preheat oven to 350 degrees farenheit. Grease 2 8-inch baking pans and line with parchment paper, set aside.

2. In a medium sized bowl, combine the eggs, oil, white sugar and brown sugar. Set aside.

3. In a stand mixer, combine the flour, baking powder, baking soda, nutmeg, cinnamon and cloves. Stir on a low speed to combine.

4. Slowly, with the mixer running, add in the wet ingredients to the dry. Mix just until combined.

5. Add in the carrots, coconut and raisins.

6. Pour batter into prepared baking pans and bake for 25-30 minutes or until came tester comes out clean.

7. Turn out cakes to cool on a wire rack.

Lemon White Chocolate Icing

2 cup butter

5 cups icing sugar

6 tbsp whipping cream

8 ounces white chocolate, melted

4 tbsp lemon zest, about one lemon

Directions:

  1. Beat the butter for 5 minutes, add in the icing sugar and beat for another 5 minutes. Add in the whipping cream and beat for 2 minutes.
  2. Stir in the melted white chocolate and lemon zest.
  3. Frost the cake and top with fresh flowers.

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