For the Cake:
- 2 cups finely grated carrots
- 1 1/3 cup sugar
- 3/4 cup vegetable oil
- 3 eggs
- 100 g Purdys' Classic Dark Chocolate
- 1 tsp baking powder
- 1 1/3 cups flour
- 1/2 tsp salt
- 1 cup raisins
For the Frosting:
- 170 g Purdys' Classic White Chocolate
- 125 g butter
- 250 g cream cheese
- 1 tsp vanilla
- 2 tbsp icing sugar
- Walnut pieces for decorating
- 1-2 carrots, peeled
For the Cake:
- Preheat oven to 325°F and grease an 8 round baking tin.
- In a large bowl whisk carrots, sugar, oil and eggs until completely blended.
- Set aside.
- Cut dark chocolate into small pieces and microwave until melted.
- Using a spatula, blend into carrot mixture.
- Fold in baking powder, flour and salt until completely blended.
- Stir in raisins.
- Pour mixture into greased pan and bake 90 to 95 minutes or until toothpick inserted into centre comes out clean and cake springs back when touched lightly.
Note: Baking time may vary based on moisture content of the carrots.
For the Frosting:
- In another bowl cut white chocolate into small pieces and add butter.
- Microwave until completely melted.
- Fold in cream cheese, vanilla and icing sugar.
- Once the cake has cooled, slice into 3 equal layers and add frosting to each layer.
- Roll thin carrot peels to create coiled flowers and garnish with walnut pieces.