Spicy Carrot Cake for Winter Celebrations

Begin by **whisking together the eggs** with the sugar and melted unsalted butter until the mixture is smooth and frothy.

Next, gradually add the **sifted flour**, baking powder, and all spices, mixing thoroughly to combine into a consistent batter.

Once the batter is smooth, fold in the **grated carrots**, chopped nuts, candied fruits, and raisins.

Stir the mixture well to ensure all ingredients are evenly mixed, creating a rich and textured cake batter.

Pour the prepared batter into a greased baking pan, **spreading it evenly.**

Bake the cake in a preheated oven at **180°C (350°F)** for about 1 hour, checking for doneness with a wooden skewer. The skewer should come out clean or have very few crumbs attached.

Once baked, allow the cake to **cool completely** in the pan before transferring it to a wire rack.

Make sure it is fully cooled to ensure the ganache sets properly.

To make the ganache, melt the **white chocolate** using a double boiler or microwave—be careful with the timing to avoid burning.

Once melted, mix in the **softened butter** and beat together with a mixer until you have a smooth and glossy ganache.

Spread the ganache evenly over the **cooled carrot cake**. Allow it to drip slightly down the sides for a beautiful finish.

Decorate with **candied cranberries** and sprigs of rosemary for a festive presentation, if desired.