Carrot cake is an interesting dessert. In Italy we eat it without nuts or dried fruit, and certainly don’t frost it with cream cheese frosting, but dust one carrot cake layer with confectioners’ sugar. The recipe that I adapted here was originally posted on Instagram by Victoria @chocolat_et_bredalas. She shared her recipe as a gift, and what a gift it was! What attracted me was its loaf shape, and the cranberries instead of raisins. For the icing, I decided to use white chocolate, with vegetable oil, pistachios and more cranberries. I like the shiny look and the contrast of the sweet white chocolate and the less sweet loaf. If you use a vegan white chocolate, you can make this cake completely dairy-free. This cake was amazing, and I hope you like it as much as we did.