Scroll down to content

White chocolate and carrot cake Christmas log

See the below video for a sensorial ASMR experience of this recipe step by step
Preparation25 minutes
Quantity12 portions
Cooking15 minutes
FreezingPossible without icing
Refrigeration3 hours


For the icing:

  • 300 g (2/3 lb) Freddo white chocolate chips
  • 2 packs of cream cheese, 250 g each, softened
  • 250 ml (1 cup) softened butter
  • 10 ml (2 tsp) vanilla extract
  • 1 litre (4 cups) icing sugar

For the cake:

  • 210 ml (3/4 cup - 2 tbsp) all-purpose flour
  • 5 ml (1 tsp) baking powder
  • 5 ml (1 tsp) cinnamon
  • 2.5 ml (1/2 teaspoon) ground ginger
  • 1.25 ml (1/4 teaspoon) nutmeg
  • 1.25 ml (1/4 teaspoon) salt
  • 4 eggs
  • 250 ml (1 cup) sugar
  • 5 ml (1 tsp) vanilla extract
  • 30 ml (2 tbsp) vegetable oil
  • 250 ml (1 cup) peeled and grated carrots

To decorate:

  • 50 g (1 3/4 oz) Minces 70% cocoa and Fleur de sel Freddo
  • 50 g (1 3/4 oz) Freddo White Chocolate Thins with Sea Salt
  • 80 ml (1/3 cup) Dulce de Leche


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Melt white chocolate chips for icing in a double boiler or microwave.
  3. In a bowl, whisk cream cheese with butter and vanilla using electric mixer.
  4. Whisk in melted white chocolate.
  5. Gradually add the icing sugar in the bowl and whisk until light and creamy. Cover and refrigerate for 1 hour.
  6. Meanwhile, mix flour with baking powder, cinnamon, ginger, nutmeg and salt in a second bowl.
  7. In a third bowl, whisk eggs with sugar for 5 to 7 minutes using electric mixer, until mixture whitens and triples in volume. Stir in vanilla and oil.
  8. Stir dry ingredients into moist ingredients, gently folding the mixture with a spatula. Add the grated carrots, folding the mixture again, until smooth.
  9. Butter a 38 cm x 25 cm (15-inch x 10-inch) baking sheet, then line with parchment paper. Pour the dough onto the baking sheet and even the surface.
  10. Bake for 15 to 18 minutes on the centre rack, until a toothpick inserted in the centre of the cake comes out clean.
  11. Remove from the oven and turn the cake over a cloth. Allow to cool, then gently remove the parchment paper. Allow to cool until cake is at room temperature.
  12. Top the cake with half the icing.
  13. Roll the cake over the width, applying a little pressure as you go to form a solid-shaped cylinder.
  14. Place the log in a serving dish. Refrigerate for 1 hour.
  15. Using a spatula or a pastry bag with a uniform nozzle, decorate the log with the rest of the icing. Garnish with both kinds of Freddo Thins, then top with leche dulce. Refrigerate for 1 hour.


une usine sans noix, sans arachides

Notre engagement