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.