It’s been a while since I posted a layered cake recipe. This one is a great idea for when you need an impressive looking cake that’s simple and fairly quick to make. I generally love carrot cakes, but carrot cakes alone are often pretty dry, and get even drier the next day. This cake is fairly moist, and the white chocolate cream adds to it. It stays moist and tasty even one or two days later.

Ingredients for a ∅23cm form:

• 4 eggs
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 1/3 cup plain flour
• 2 teaspoons baking soda
• 1.5 teaspoon baking powder
• 2 teaspoons cinnamon
• 2 teaspoons gingerbread spice mix
• 35g almond flakes
• 2/3 cup vegetable oil (I used sunflower oil)
• 2.5 cups grated carrots

Pre-heat the oven to 170°C.

Whisk the eggs with white and brown sugar using an electric mixer.

Sieve the flour with soda and baking powder to the eggs with sugar. Add the remaining ingredients and mix with a spatula.

Pour the batter into a greased form. Bake for 50 minutes. Turn the oven off and leave the cake inside for 10 minutes before taking it out.

White chocolate cream:

• 200ml double cream
• 150g white chocolate, finely chopped

Heat up the cream on the hob, take it off the heat when the bubbles appear. Add in the chocolate, leave for 2 minutes, then stir.

Cool down, then refrigerate the cream until thickened.

Slice the cake in half, spread half of the cream on the bottom half. Cover with the top half and spread the remaining cream on top. Decorate with dark chocolate flakes.

Store in the fridge. Enjoy!

• Sweet