Carrot cake with white chocolate glaze

Sunday was birthday celebration time and that means baking because I just can't do store-bought for the ones I love. Of course it was frosted chocolate as my guys are true chocoholics. We still needed something for the not-so chocolate lovers and so we went for a super moist, lightly carroty cake, because I can't abide raisins and walnuts in carrot cake. It was totally the girls favorite...

Ingredients

2 3/4 cups patent flour
1 tablespoon baking powder
400 grams grated carrots

1 1/2 fine white sugar

3 eggs
1 cup vegetable oil
1 tablespoon vanilla powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

100 grams white chocolate, in pieces

3 tablespoons butter

splash of heavy cream

powdered sugar

roasted almonds pieces

Preheat oven to 180°C. Butter and flour pan with powdered sugar. Combine flour, baking powder, carrots, sugar, eggs, oil ( I used soy), vanilla, cinnamon and salt in a mixer and pulse until incorporated. Pour into pan bake for an hour or until risen and firm to the touch. While cooling, make the glaze. Melt the butter and chocolate in the microwave. Add powdered sugar to taste and enough cream until thick but pourable. Skewer the top and sides of the cake and our pour over the glaze while still warm. Sprinkle over the almonds. Cut, drizzle slices with remaining glaze and serve.