The ultimate carrot cake frosting

If I had to choose my favourite cake ever, I probably couldn't do it. It would be like being asked to choose your favourite child. It's just mean! And I like them all. But this cake would be very high up on my list, and on some days would be right at the top...

Let's talk carrot cake for a bit. No dried fruit ever, not on my watch. Nuts - hell yes, pecans obviously, because they're generally less likely to be rancid than walnuts (much as I love walnuts they tend to turn rancid when they're exposed to air for too long, resulting in that nasty bitter taste - so unless I can be certain the walnuts I'm buying are fresh I'll substitute them with pecans). Spices - obviously, it's carrot cake, I'm going all in with multiple spices, and if they can be freshly ground all the better!

So if I've put all that time and effort into making an amazing carrot cake, and baking it PERFECTLY... well, it needs to be generously topped with a next-level frosting. And this three ingredient caramelised, cream cheese frosting is exactly that! It's incredibly creamy, thick and luscious. It spreads like a dream. And the taste... let me just say you need to try this for yourself to understand.

Try it on my Chai-spiced Carrot Cake loaf!

Try this:

Ingredients

250gm caramelised white chocolate, chopped (I use Whittakers Blondie)

250 gm full-fat cream cheese, at room temperature

70gm butter, at room temperature

Method

This frosting is all about managing temperatures - when you come to combine the ingredients they all need to be at a similar temperature, otherwise it can seize.

1. Gently melt the chocolate, either in a microwave (using short 30 seconds bursts, and stirring in between) or over a double boiler (don't let the bottom of the bowl you're melting the chocolate in touch the hot water). Once it's fully melted, set it aside to cool down to near room temperature.

2. In a stand mixer, beat the butter on low speed until light and fluffy. Scrape down the sides, and add the room-temperature cream cheese (don't ignore this instruction - it's important!), beat on low speed for 15-20 seconds until fully incorporated, and scrape down the sides if needed - to ensure every last bit is well mixed in.

3. Now add the cooled chocolate, turn onto low speed again and get it mostly mixed in then turn off the mixer and use a spatula to gently fold in the rest by hand. It should be light, creamy and thick in texture. Pipe or spread it straight away. It will harden just a bit as it continues to cool even further.