Tarta de Zanahoria y Chocolate Blanco


It’s so difficult to get a good looking cake with buttercream in summer, buy the seaside, and with 30 degrees that I’m impress with the results of this amazing carrot cake.

I’ve modified the recipe to make it more my way and the mix of the carrot cake with cinnamon flavour and the white chocolate buttercream fits quite good, not to say amazingly.




Ingredients (for a 2 layer, 15cm diameter cake)


180gr flour

150gr sugar

120gr brown sugar

2 extra large eggs

1 egg white

1 tsp vanilla extract

250 finely grated carrots

2 tsps baking powder

1 y ¼ tsps baking soda

1 tsp cinnamon

150gr unsalted butter

110ml buttermilk (½ lemon juice + the rest of whole milk)

Relleno de frosting de queso

100gr butter

300gr cream cheese

1 tsp vanilla extract

1 y ½ cups of sugar

Buttercream de chocolate blanco

100gr egg whites

190gr soften butter

150gr sugar

100gr white sugar


Pre-heat the oven at 200ºc

Mix and sieve, in a large bowl, the flour with the salt, the cinnamon, the baking powder and the baking soda.

In another bowl, beat the butter until it gets white. Add the sugar and the vanilla and mix until smooth.

Add the eggs and the egg whites, slightly beaten, and mix well.

Finally, add the buttermilk and the flour. Divide both of them in two and add them starting with the flour, then the buttermilk and so on. Mix just until combined.

Dive the batter into two 15cm moulds and bake for 30-35 minutes.

Let it cool for 30 minutes before unmould.


Beat the cheese with the butter (softened) and add the sugar and the vanilla. Mix until combined. Refrigerate for 30 minutes so it thickens.


Mix the egg whites and the sugar y a saucepan and heat it in a boiling water-bath until reaches 65ºc.

Pour the egg whites into a mixer and make the meringue using a medium-high speed for 10 minutes.

Add the softened butter in pieces while mixing.

End up by adding the white chocolate (at room temperature) and beat until thickens or for 5 minutes.



Once the cakes are cold, put one of them as the bottom layer. Then put a thick layer of cheese frosting and put the other cake layer on top. Spread the white chocolate buttercream all over the cake and decor, as you like.


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