For Carrot Cake: Grease a round baking cake tin of 9×9 inches diameter with oil and preheat the oven at 180 degrees celcius.
In a bowl take eggs, powdered sugar, oil, vanilla extract and beat well till the mixture iis light and fluffy.
In a bowl sift together all purpose flour, baking powder, baking soda, cinnamom powder.
Now mix the dry ingredients with the wet ingredients in batches and make a smooth lump free batter.
At last add raisins and mix well.
Pour the cake batter in a greased tin and tap the tin twice.
Bake in a preheated oven for 40 minutes. Keep an eye on the cake as the temperature differs from oven to oven.
Once the cake is done insert a toothpick if it comes out clean then the cake is perfectly baked.
Let the cake cool down meanwhile prepare the frosting.
For frosting: Melt white chocolate in microwave or double boiler.
Heat heavy cream in pan for 30-40 seconds.
Pour the warm cream over melted white chocolate and mix well till its smooth. The white chocolate ganache is ready.
Keep the ganache in refrigerator for 30 minutes.
After 30 minutes beat till the ganache is light and fluffy.
The white chocolate frosting is ready.
Assembling the cake: Cut the cake in half horizontally and spread a layer of white chocolate frosting.
Keep another layer of cake and cover the cake with white chocolate frosting from all sides.
Garnish with some chopped almonds or grated carrot. Cut in slices and serve!
