Carrot, lemon, white chocolate and hazelnut make such a delicious combination, with the fresh lemon balancing the sweetness and richness of the chocolate and hazelnuts.
It’s a lovely cake for Easter, but the beautiful purple-blue color also makes it perfect for all kinds of spring celebrations and special occasions. It definitely has a striking look that deserves a place on the dessert table!
The little dots on the glaze add an extra detail, but if you want to keep things simpler, you can easily skip them and decorate the cake with flowers or whatever else you like.
Happy baking <
Day 1
Carrot Cake:
- 100 g brown sugar
- 75 ml sunflower oil
- 63 g eggs (approx. 1.25 medium eggs)
- 90 g all-purpose flour
- 0.5 tsp baking powder
- 1 tsp salt
- 0.25 tsp baking soda
- 0.75 tsp cinnamon
- 125 g carrots (peeled)
- Mix the brown sugar and oil together. Next, beat in the eggs until the batter is light and fluffy.
- Fold in the flour, baking powder, baking soda, salt, and cinnamon.
