CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
This recipe was published in Relish Magazine, a food 'section' that comes in one of the local newspapers! It's original name was Kory's Carrot Cake & is the creation of a firefighting pastry chef by the name of Kory Rollison! Preparation time includes neither the time needed for the baked cake to cool to room temperature nor the time the layers are refrigerated overnight.
Provided by Sydney Mike
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 18
Steps:
- 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!
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lawrence ssentale
[email protected]This carrot cake is my new go-to recipe. It's easy to make, and it's always a crowd-pleaser.
Mhd Radhi
[email protected]I followed the recipe exactly and my cake turned out perfectly. It was moist and flavorful, and the frosting was creamy and delicious.
Marc Hare
[email protected]I was disappointed with this recipe. The cake was dry and the frosting was too sweet.
Freya Burgess
[email protected]I'm allergic to nuts, so I omitted the walnuts from this recipe. The cake was still delicious.
plugz ha
[email protected]I made a few substitutions to this recipe. I used all-purpose flour instead of cake flour, and I used Greek yogurt instead of sour cream. The cake still turned out great!
Kevin Taylor
[email protected]I found this recipe to be very easy to follow. Even though I'm not a very experienced baker, the cake turned out perfect.
Christy Iyoha
[email protected]I made this cake for my daughter's birthday and it was a huge success. It was gone in no time!
Hazim Alossely
[email protected]I'm not usually a fan of carrot cake, but this recipe changed my mind. It's moist and flavorful, and the frosting is to die for.
chaz logan
[email protected]I've been making this carrot cake for years and it's always a hit. I love the white chocolate cream cheese frosting - it's so decadent.
ibraheem lateef
[email protected]This is the best carrot cake recipe I've ever tried! The flavors just melt in your mouth.