Carrot cake with white chocolate cream cheese frosting

This carrot cake is simply divine! Moist and aromatic and with a deliciously vanilla-dotted white chocolate rich cream cheese topping with the perfect hint of lemon zest. 

Carrot cake with white chocolate cream cheese frosting
8-10 servings

Carrot cake:
2 eggs
1 deciliter (100 mililiter) sunflower oil
300 g brown sugar
140 g plain flour
200 g carrots, grated
1 tsp baking powder
1,5 tsp powdered cinnamon
1,5 tsp powdered cloves
1/3 tsp salt

Cream cheese topping:
150 g cream cheese
50 g softened butter
20 g powdered sugar
1 vanilla pod, the seeds
1/2 organic lemon, the zest
50 g white chocolate, melted and cooled down

Carrot cake:
In a bowl mix together all the ingredients. Pour the batter into a round cake tin (22 cm) lined with parchment paper. Put the cake into the oven and then turn on the oven at 180 degress celsius and bake for about 40 minutes. Check with a toothpick if the cake is done. Cool down.

Cream cheese topping:
Whisk together all the ingredients and finally add the white chocolate. Spread on the carrot cake and enjoy!