The best carrot cake

Instructions

Preheat the oven to 160 ° C. Line a large muffin pan or a large pan with baking paper.

1 Mix the carrot, pineapple, eggs, buttermilk, sugar, oil, vanilla and nuts in a large mixing bowl.
2 Sift the flour, baking soda, baking powder, salt, cinnamon, ginger and cloves together. Stir in the carrot mixture.
3 Spoon the batter into the prepared pans until about three-quarters full. Bake in the preheated oven for 30 minutes until golden brown or until a skewer comes out clean.
4 Let the cake cool for 10 minutes in the pan before you turn it out.
5 Chocolate "leaves": Melt the white chocolate in a double boiler over low heat. Use a palette knife and spread as thinly as possible on a cold, clean work surface. Let the chocolate set. Form the curls by using the blade of a chef's knife. Peel the chocolate from the top gently in your direction to form the rose leaves. Keep in the refrigerator before use.
6 Icing: Mix the cream cheese lightly and add the icing sugar. Stir quickly but do not over mix. Keep in the fridge until the cake is completely cool before you decorate. Arrange the chocolate leaves in the shape of a rose.