Carrot Cake With White Chocolate Cream Cheese Frosting
photo by michelle68g
- Ready In:
- 1hr 30mins
FOR THE CAKE
- 4 eggs
- 1 1⁄3 cups vegetable oil
- 2 1⁄4 cups granulated sugar
- 2 1⁄4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 3 1⁄4 cups carrots, shredded
- 1⁄2 cup walnuts, chopped
- 1 cup pineapple, crushed, well-drained
FOR THE FROSTING
- 1 1⁄2 lbs cream cheese, room temperature
- 2 cups white chocolate chips, melted
- 3⁄4 cup unsalted butter, room temperature
- 2 teaspoons lemon zest, minced
- 2 cups walnuts, chopped (more or less)
- FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
- In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
- In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
- Add carrots, walnuts & pineapple, mixing until well combined.
- Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
- On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
- FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
- Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
- Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
- Press chopped walnuts into the sides of the cake & ENJOY!
Questions & Replies
I've made this cake both as double & triple layers to rave reviews. My mother-in-law gave me her copy of "Relish" & asked me to make it the first time a few years ago & now I'm making it for her birthday today & I only have about 6 hours to refrigerate the layers. I've always refrigerate them overnight. Is this enough time?