Best Carrot Cake With White Chocolate Frosting Recipes

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CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING



Carrot Cake With White Chocolate Cream Cheese Frosting image

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

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
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)

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!

RON'S CARROT CAKE WITH WHITE CHOCOLATE BUTTERCREAM



Ron's Carrot Cake with White Chocolate Buttercream image

Provided by Ron Ben-Israel

Categories     dessert

Time 2h55m

Yield 25 to 30 portions

Number Of Ingredients 21

Butter and flour, for greasing the pans
3 cups (13 1/2 ounces) all-purpose flour (sift first, then gently spoon into measuring cup)
1 tablespoon baking powder
2 teaspoons salt
1 1/2 teaspoons baking soda
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
6 ounces chopped walnuts (2 1/4 cups)
5 ounces (1 cup) raisins
3 cups sugar
1 3/4 cups vegetable oil
1 tablespoon vanilla extract
6 eggs
1 1/2 pounds carrots, shredded (6 cups)
Ron's White Chocolate Buttercream, recipe follows
1 1/2 cups sugar
9 large egg whites, at room temperature
1 1/2 pounds unsweetened butter (6 sticks), softened but still cool
8 ounces white chocolate, melted and cooled to room temperature

Steps:

  • Preheat the oven to 350 degrees F. Grease two 9- by 2-inch round cake pans, attach a parchment circle to the bottom of each pan, grease and flour again.
  • Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl. Toss in the walnuts and raisins to coat.
  • Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and mix for 1 minute on low speed to incorporate.
  • Divide the batter between the prepared pans. They will be about two-thirds full.
  • Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes.
  • Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack. Cool completely before applying the frosting.
  • To frost the cake, take the cooled cakes and carefully slice each one horizontally with a serrated knife to create 4 layers of cake. Place a small dollop of the Ron's White Chocolate Buttercream in the center of the serving platter; this will help affix your cake to the platter. Then, put the first layer of cake on the platter. Apply a generous amount of buttercream to the top center of the cake. Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake. It's important to use enough buttercream and to let the spatula only touch the top of it, so you don't pick up any crumbs from the cake.
  • Next, fit the second layer on top and repeat. Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream.
  • Repeat with the third layer and refrigerate for an additional 5 to 10 minutes.
  • Lastly, add the fourth layer and apply buttercream until evenly distributed on both the top and sides of the cake.
  • This makes a very tall cake. To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices.
  • Place the sugar and egg whites in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
  • Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.
  • Continue beating on low speed until cool, about 15 more minutes.
  • Beat in small pieces of the cool but soft butter on low speed. The mixture may curdle before coming together. Gradually beat in the melted and cooled white chocolate.
  • Re-beat occasionally while frosting the cake to maintain a smooth texture.

CARDAMOM SPICED CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE ICING



Cardamom Spiced Carrot Cake with White Chocolate Cream Cheese Icing image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 23

Baking spray (recommended: Baker's Joy)
3/4 cup vegetable oil
1 1/2 cups white sugar
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
4 large eggs, at room temperature
3 cups grated carrots (about 6 to 8 carrots)
1/2 cup drained crushed pineapple
2 1/2 cups unbleached all-purpose flour, plus 1 tablespoon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 cup buttermilk, at room temperature
3/4 cups toasted pecans, chopped
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 packages (12 ounces) cream cheese, at room temperature
6 cups confectioners' sugar, sifted
2 teaspoons vanilla extract
4 ounces fine white chocolate, melted and cooled
2 tablespoons heavy cream
1 cup sliced almonds, toasted and coarsely chopped

Steps:

  • For the cake:
  • Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use.
  • In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined.
  • In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter.
  • Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks.
  • While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined.
  • To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve.

CHOCOLATE CARROT CAKE



Chocolate Carrot Cake image

Finely shredding the carrots gives this cake an extra-nice texture. The walnuts sprinkled on top add crunch, but you can leave them off if you prefer. -Pamela Brown, Williamsburg, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

3 cups finely shredded carrots
2 cups sugar
1-1/4 cups canola oil
4 large eggs, room temperature
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 teaspoons vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips

Steps:

  • Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large bowl, beat the carrots, sugar, oil and eggs until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended., Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. , Place bottom layer on a serving plate; top with half of the frosting. Repeat with remaining cake layer. Sprinkle with nuts and chocolate chips.

Nutrition Facts : Calories 578 calories, Fat 31g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 276mg sodium, Carbohydrate 72g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.

CARROT CAKE WITH WHITE-CHOCOLATE FROSTING



Carrot Cake with White-Chocolate Frosting image

Ruffles of white chocolate-cream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for the best flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h

Number Of Ingredients 16

2 1/2 sticks unsalted butter, melted, plus more for pans
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
12 ounces carrots (about 5 medium), peeled and shredded on the fine holes of a box grater or food processor (about 3 cups)
16 ounces cream cheese, room temperature
9 ounces white chocolate, coarsely chopped (1 3/4 cups), melted and cooled slightly
2 1/2 sticks unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 1/4 cups confectioners sugar, sifted

Steps:

  • Cake:Preheat oven to 350 degrees. Brush two 8-inch round cake panswith butter. Line pans with parchment rounds; brush parchment
  • Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg until thoroughly combined, 30 seconds. Beat eggs with granulated sugar on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. While still beating, slowly drizzle in butter, then beat in vanilla until combined. Reduce speed to low and add all but 1/2 cup of flour mixture, beating just until combined. Toss carrots with remaining flour mixture to evenly coat, then fold into batter. Divide batter evenly between pans; smooth tops with an offset spatula.
  • Bake until cakes are puffed slightly and a tester inserted into centers comes out clean, 33 to 37 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool completely.
  • Frosting:Meanwhile, beat cream cheese on medium-high speed until smooth and creamy, about 2 minutes. While still beating, gradually add chocolate until smooth, scraping down bowl as needed. Add butter and lemon juice; beat to combine. Reduce speed to low; beat in confectioners' sugar, 1/4 cup at a time, until smooth and combined.
  • Cut each cake horizontally into 2 layers with a serrated knife. Place bottom layer of one cake, cut-side up, on a cake stand, preferably revolving, or a plate lined with parchment strips. Spread evenly with 3/4cup frosting. Top with other half of cake, cut-side down; spread evenly with another 3/4 cup frosting. Repeat layering and frosting with second cake. Spread 1 cup frosting evenly over top and sides to create a crumb coat. Refrigerate, uncovered, until frosting is firm, at least 30 minutes.
  • Transfer remaining frosting to a pastry bag fitted with a petal tip, such as Ateco or Wilton #104. Starting at top center of cake and holding tip vertically, pipe frosting while slowly turning stand or plate, gradually working outward toward edges to create a swirl effect. Repeat process down side of cake, starting at top edge. (Sides will be easier to decorate if you keep large end of tip touching or almost touching cake, holding pointed tip perpendicular to cake while tracing down side.) If frosting starts to get too loose, refrigerate briefly just until firm, but not long enough to harden. Cake can be stored, uncovered, at room temperature up to 12 hours or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

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