Carrot Cake with White Chocolate Icing

recipe photos march 13 018FFFood Awards 2013

The Mortimer Chocolate Company’s White Couverture Powder, the dairy-free White Chocolate has been awarded a Highly Commended at the prestigious Free From Food Awards 2013.  To celebrate I have come up with a diary-free Carrot Cake recipe.

You will need to make the icing first because it needs a couple of hours in the fridge, to set to a spreadable consistency.

Serves 8-10 – You will need 2 greased and lined 8inch (20cm) round cake tins


For the Cake

225g self-raising flour

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon salt

150g caster sugar

¼ pint (150ml) vegetable oil

2 eggs, lightly beaten

1 ripe banana, mashed

100g grated carrot

For the icing

100g White Couverture Powder

250ml coconut cream  (Blue Dragon)**

I have specified the brand of the coconut cream I used as this comes in a soft block form.   Some of the other coconut creams are much more liquid and not suitable for this recipe


For the icing

·         Melt the White Couverture Powder in a bowl over a pan of simmering water.

·         Pour the coconut cream into a mixing bowl and gently beat until smooth.

·         Add the melted couverture powder and beat together until completed blended in.

·         Cover with some cling film and leave to set for 2 hours in the fridge.

For the cake

·         Sieve all the dry ingredients into a large mixing bowl.

·         Stir in the sugar.

·         Add the rest of the ingredients and stir with a wooden spoon until well mixed.

·         Divide the mixture between the two lined and greased tins and spread out evenly.

·         Bake in the oven 1800C (1600C for fan ovens) GM4, for 25-30minutes, until golden and firm to the touch.

·         Turn out and leave to cool.

·         Sandwich the two cakes together with half the icing, then spread the rest on the top.




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2 thoughts on “Carrot Cake with White Chocolate Icing

  1. Gill May 18, 2013 at 9:25 pm Reply

    This cake is gorgeous – I made it to share at work for my birthday and it just vanished!
    I made it gluten free by using half gluten free flour and half ground almonds instead of the flour, and added an extra egg to bind it. Really nice!

    • Felicity Smith May 23, 2014 at 10:07 am Reply

      I am so glad you enjoyed this cake. We made it this month too, for Adrian’s Birthday.

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