Carrot cake with white chocolate icing

The only thing better than a traditional carrot cake is one with chocolate. And this recipe with a rich sweet white chocolate icing is naughty but nice.

  • 15 mins preparation
  • 1 hr cooking
  • Makes 12
  • Print


  • 2 1/4 cup self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoon ground cinnamon
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 1/4 cup caster sugar
  • 440 gram crushed pineapple, drained
  • 2 cup peeled and grated carrot
  • 1/2 cup chopped walnuts
  • 250 gram cream cheese
  • 1/2 cup icing mixture
  • 100 gram white chocolate


Carrot cake with white chocolate icing
  • 1
    Preheat oven to 190°C. Grease a 17cm x 24cm slice pan and line with baking paper. Sift self raising flour, bicarbonate of soda and ground cinnamon in to a large bowl.
  • 2
    Using an electric mixer, beat eggs, vegetable oil, and caster sugar until pale. Fold through the dry ingredients, alternating pineapple, carrot and walnuts.
  • 3
    Bake 55-60 minutes or until just cooked through.
  • 4
    To make the icing: beat cream cheese with icing mixture. Slowly fold melted and cooled chocolate. Cover cake with icing.

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