Kinuskikissa's white chocolate carrot cake

Recipe

Carrot Cake Base

150 g finely grated carrot
60 g walnuts
2 1/2 dl all-purpose flour
1 dl brown sugar
1/2 dl sugar
1 1/4 tsp baking powder
1 1/4 tsp cinnamon
1 tsp cardamom
1/4 tsp nutmeg
1/4 tsp salt
2 eggs
1 1/4 dl canola oil
1 1/4 tsp vanilla extract

White Chocolate Filling

3 (2 g each) gelatin sheets
4 dl whipping cream
200 g white chocolate
300 g plain cream cheese (e.g., Philadelphia)
1/2 dl water

Frosting

2 1/2 dl whipping cream
2 tsp sugar
Orange food coloring (paste)

Additionally

Lingonberry twigs

Carrot Cake Base

Grease and coat a 20 cm round cake pan with breadcrumbs. Peel and finely grate the carrots. Chop the walnuts into small pieces. Mix the flour, sugars, baking powder, spices, salt, and chopped walnuts. Stir in the eggs, oil, vanilla extract, and finally the grated carrots into the dry ingredients. Spread the batter into the prepared pan. Bake at 175°C for about 25 minutes. Turn the cake out onto a cooling rack and let it cool.

White Chocolate Filling

Prepare the cake pan for setting the cake. Cut a circle of parchment paper to line the bottom of a 23 cm springform pan. Line the sides with a cake edge wrap to ensure a clean edge when removing the cake. Place the carrot cake base in the pan. Soak the gelatin sheets in cold water. Whip the cream to stiff peaks. Melt the white chocolate in the microwave at a low heat (around 200 W) or in a hot water bath. Combine the melted chocolate and cream cheese using an electric mixer. Bring the water to a boil and dissolve the soaked gelatin in it. Mix the gelatin water into the white chocolate-cream cheese mixture. Finally, fold in the whipped cream. Pour the filling over the carrot cake. Use a spatula to ensure the filling fills the space between the cake base and the edge of the pan, hiding the carrot cake inside. Let the cake set in the fridge for 3 hours.

Frosting

Remove the cake from the pan, take off the cake edge wrap, and transfer the cake onto a serving plate using parchment paper. If necessary, smooth the edges with a spatula or palette knife. Measure the cream and sugar into a bowl. Add orange food coloring and then whip the cream until stiff. If you want two shades of frosting, divide the cream into two batches and whip separately. Fill a piping bag with the cream. For this cake, three different piping nozzles were used: a petal nozzle (for the dark orange swirls) and two star nozzles (for the lighter rosettes). If you want to use different nozzles for the same color frosting, use a coupler to change the tips. Pipe swirls and star-shaped rosettes on top of the cake. Finish the decoration with lingonberry twigs.

Enjoy your cake!