Carrot Cake

• 1-½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 1-½ tsp ground cinnamon
• ¼ tsp ground cardamom
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ⅛ tsp ground cloves
• ½ cup chopped walnuts
• ½ cup chopped pecans
• 1 cup brown sugar
• ¼ cup granulated sugar
• ½ cup vegetable oil
• ½ cup olive oil* (see note)
• 2 large eggs, room temperature
• 1-½ tsp vanilla extract
• 1-½ cups fresh grated carrots (approx 5-6 medium carrots)
  

White Chocolate Espresso Ganache

• 6 oz good-quality white chocolate
• 3 oz heavy cream
• 1 tsp finely ground Roadtrip Espresso
  

Espresso Cream Cheese Frosting

• 4 oz full-fat cream cheese, room temperature
• ¼ cup unsalted butter, room temperature
• 1 tsp freshly brewed Roadtrip Espresso
• ½ tsp vanilla extract
• ¼ tsp kosher salt
• 1 cup icing sugar

For the white chocolate ganache

1. Roughly chop white chocolate and add to a heatproof medium bowl.
 

2. In a small saucepan, add heavy whipping cream and ground espresso, whisking well to incorporate.
 

3. Heat heavy whipping cream over medium heat until just barely simmering, do not allow it to come to a boil.
 

4. Immediately pour the warm cream over the white chocolate.
 

5. Let sit for about 5 minutes, before carefully whisking until smooth and glossy. Set aside to cool.

For the carrot cake

1. Preheat the oven to 350°F. Grease an 8-inch square baking tin with butter and line with parchment paper.
 

2. Add chopped walnuts and pecans to a dry skillet and toast over medium heat, stirring constantly to avoid burning (about 3-5 mins). Remove from heat and transfer to a bowl and set aside.
 

3. In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices. Add toasted walnuts and pecans and stir to combine.
 

4. In the bowl of a stand mixer, add brown sugar, granulated sugar and oils. Whisk on medium speed until fully incorporated. Add in the eggs and vanilla and stir until smooth and homogenous.
 

5. Add grated carrots to the stand mixer bowl and whisk to combine. Pour batter into the prepared pan and bake for 45-55 minutes or until a toothpick inserted comes out clean.
 

6. Let cool completely in the pan.

For the espresso cream cheese frosting

1. In a medium bowl, beat the butter and cream cheese using a handheld mixer or stand mixer until smooth and well combined.
 

2. Add in salt, vanilla and brewed espresso and whisk until incorporated.
 

3. Gradually add in icing sugar, whisking between additions until frosting is smooth and glossy. Set aside.

For assembly

1. Spread the cream cheese frosting evenly over the completely cooled cake, smoothing the surface as much as possible.
 

2. Place the pan in the freezer for 15-20 minutes, or until the frosting has hardened.
 

3. Remove the cake from the freezer and pour the prepared ganache over the frosted surface. If the ganache has thickened too much, warm it in the microwave for 5–10 seconds until it reaches a pourable consistency.
 

4. Using an offset spatula or spoon, carefully smooth the ganache over the frosting, making sure not to disturb the frosting layer underneath.
 

5. Let the ganache set at room temperature for 5-10 mins before placing the pan back in the freezer to fully set for another 10-15 minutes or in the fridge overnight.
 

6. Remove the cake from the freezer, carefully remove the cake from the pan, slice and serve.
 

*Notes: The combination of vegetable oil and olive oil adds subtle depth and flavour without making the cake taste oily. However, we don’t recommend using only olive oil, as it can overpower the cake. If you prefer, you can substitute the full amount with vegetable oil.