Solid Gold Carrot Cake

"Tish Boyle"
photo by a user photo by a user
Ready In:
2hrs 45mins




  • Make the cake: Position oven rack in the center of oven; preheat oven to 350°; butter the bottom and sides of two 9-inch round cake pans; dust the pans with flour.
  • Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in to a bowl.
  • Whisk together the dry ingredients until blended; set aside.
  • In the bowl of an electric mixer, using the paddle attachment, beat the eggs, sugar, and light brown sugar at medium speed until well combined, about 2 minutes.
  • On low speed, add the oil, melted butter, milk, vanilla extract, ginger, and orange zest and mix until blended, scraping down the sides of the bowl with a rubber spatula as necessary.
  • Add the flour mixture in three additions, mixing just until blended.
  • Add the carrots and walnuts and mix until blended.
  • Scrape the batter into the prepared pans, dividing it evenly.
  • Bake the cakes for 25-30 minutes, until they are dark golden brown and a cake tester inserted into the center comes out clean.
  • Cool the cakes in the pans on wire racks for 15 minutes.
  • Invert the cakes onto the racks and cool completely.
  • Make the frosting: melt the white chocolate in the top of a double boiler over barely simmering water, stirring frequently.
  • Remove the chocolate from the heat and set aside to cool slightly.
  • In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed until smooth and creamy, about 1 minute.
  • Add the melted white chocolate and mix until blended.
  • Add the lemon juice, vanilla, and powdered sugar; mix until blended.
  • Increase the speed to high and beat until smooth and creamy, about 1 minute.
  • Use the frosting immediately, as it will begin to harden quickly.
  • Frost the cake: place one of the cake layers right side up on a serving plate or cardboard cake round; spread the top of the cake with about 1 cup of frosting; top with the other cake layer, upside down.
  • Frost the top and sides of the cake with the remaining frosting.
  • Serve the cake immediately, or refrigerate; bring to room temperature before serving.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!



Find More Recipes