Best Rons Carrot Cake With White Chocolate Buttercream Recipes

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

Ingredients

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!

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

Ingredients

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.