Name: The best carrot cake
Yield: Makes 1 large cake or 14 cupcakes
Cuisine: European
Ingredients: 250 g carrots, coarsely grated; 1 x 400 g tin of pineapple chunks, drained; 3 large eggs; 80 ml (¾ c) buttermilk; 500 ml (2 c) sugar; 375 ml (1½ c) oil; 5 ml (1 t) vanilla; 200 g macadamia nuts, lightly toasted; 750 ml (3 cups) flour; 5 ml (1 t) baking soda; 10 ml (2 tsp) baking powder; 5 ml (1 t) salt; 5 ml (1 t) cinnamon; 5 ml (1 t) ginger; pinch of ground cloves; Cream cheese icing; 2 x 230 g containers Lancewood cream cheese; 180 g icing sugar, sifted; 400g white chocolate

Dip paper-thin white chocolate pieces in the icing to look like delicate rose leaves.

The best carrot cake

Serves: Makes 1 large cake or 14 cupcakes Nutrition facts: 200 calories 20 grams fat

Ingredients

250 g carrots, coarsely grated
1 x 400 g tin of pineapple chunks, drained
3 large eggs
80 ml (¾ c) buttermilk
500 ml (2 c) sugar
375 ml (1½ c) oil
5 ml (1 t) vanilla
200 g macadamia nuts, lightly toasted
750 ml (3 cups) flour
5 ml (1 t) baking soda
10 ml (2 tsp) baking powder
5 ml (1 t) salt
5 ml (1 t) cinnamon
5 ml (1 t) ginger
pinch of ground cloves
Cream cheese icing
2 x 230 g containers Lancewood cream cheese
180 g icing sugar, sifted
400g white chocolate

Instructions

Preheat the oven to 160 ° C. Line a large muffin pan or a large pan with baking paper.

1 Mix the carrot, pineapple, eggs, buttermilk, sugar, oil, vanilla and nuts in a large mixing bowl.
2 Sift the flour, baking soda, baking powder, salt, cinnamon, ginger and cloves together. Stir in the carrot mixture.
3 Spoon the batter into the prepared pans until about three-quarters full. Bake in the preheated oven for 30 minutes until golden brown or until a skewer comes out clean.
4 Let the cake cool for 10 minutes in the pan before you turn it out.
5 Chocolate "leaves": Melt the white chocolate in a double boiler over low heat. Use a palette knife and spread as thinly as possible on a cold, clean work surface. Let the chocolate set. Form the curls by using the blade of a chef's knife. Peel the chocolate from the top gently in your direction to form the rose leaves. Keep in the refrigerator before use.
6 Icing: Mix the cream cheese lightly and add the icing sugar. Stir quickly but do not over mix. Keep in the fridge until the cake is completely cool before you decorate. Arrange the chocolate leaves in the shape of a rose.