The idea for this recipe came from a dish that I ate in Enoteca Pinchiorri in Florence. It was a carrot and white chocolate sorbet, served as a palate cleanser.
I had seen a recipe for carrots and white chocolate in an American book, by Robert Lambert (1990) and decided to try making a cake with the combination.
It would be great served with white chocolate and cream cheese icing.
Carrot and White Chocolate Cake
300g carrots, peeled and cut into chunks
200g white chocolate, Melts or broken
roughly into chunks
2 tsp vanilla extract
200g Self-Raising flour
1 tsp bicarb soda
1/2 tsp salt
Preheat oven to 180°C (160°C fan-forced)
Place carrot in TM bowl and chop for 20 seconds on Speed 7. Remove and place in separate bowl.
Place chocolate in TM bowl and chop for 10 - 20 seconds on Speed 7. Remove and add to bowl with carrots.
Place almonds in TM bowl and chop for 10 - 20 seconds on Speed 7. Remove and add to bowl with carrots and chocolate.
Add sugar to TM bowl and grind for 5 seconds on Speed 9. Add eggs and vanilla and beat for 30 seconds on Speed 5.
Add carrot, chocolate and almond mix and blend for 30 seconds on Speed 5.
Add remaining ingredients (flour, bicarb and salt) and blend for 20 seconds on Speed 6.
Place mixture into greased cake tin and bake for about 1 hour and 20 minutes, testing after 1 hour to see if skewer comes out clean.
Can be iced with white chocolate and cream cheese topping for an extra chocolate hit.