Cakes
4 eggs
2 cups Chelsea Raw Sugar
1 cup oil
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
3 cups grated carrot

Icing
250g white chocolate
250g cream cheese
100g butter
1-2 cups Chelsea Icing Sugar (optional)

Cakes
Preheat oven to 180°C.
Beat eggs and Chelsea Raw Sugar together until light and fluffy. Beat in oil. Sift dry ingredients and fold in, followed by the carrot.
Line 2 x 10cm cake tins with baking paper and line a muffin tray with paper cupcake cases. Fill each tin to ¾ full and bake 15 mins for muffins and approximately 25-30 mins for the cakes. Alternatively you can make one large 23cm cake which will take approx. 70-80 mins. The cake is cooked when a skewer inserted into the centre of the cake comes out clean. Set aside to cool and then ice with cream cheese frosting & fondant hearts.

Icing
Melt chocolate and set aside to cool. Beat cream cheese and butter together until light and fluffy. Slowly beat in white chocolate until light and fluffy. You can use the frosting as is, or thicken with Chelsea Icing Sugar if you need a firmer texture e.g. layered cakes.

From the TV show Chelsea New Zealand's Hottest Home Baker.