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Ingredients
Carrot Cake:
4 eggs
1 1/3 cups vegetable oil
2¼ cups sugar
2¼ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
20 ounces carrots, finely chopped (about 3¼ cups)
½ cup chopped walnuts
1 cup crushed pineapple, well-drained
White Chocolate Cream Cheese Icing:
1½ pounds cream cheese, room temperature
2 cups white chocolate chips, melted
¾ cup (1½ sticks) unsalted butter, room temperature
2 teaspoons grated lemon rind
Chopped walnuts, for garnish
Instructions
4 eggs
1 1/3 cups vegetable oil
2¼ cups sugar
2¼ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
20 ounces carrots, finely chopped (about 3¼ cups)
½ cup chopped walnuts
1 cup crushed pineapple, well-drained
White Chocolate Cream Cheese Icing:
1½ pounds cream cheese, room temperature
2 cups white chocolate chips, melted
¾ cup (1½ sticks) unsalted butter, room temperature
2 teaspoons grated lemon rind
Chopped walnuts, for garnish
1. To prepare cake, preheat oven to 350F. Line bottom of three 8-inch round cake pans with parchment paper. Leave sides of pan dry—no cooking spray needed.
2. Combine eggs and oil in a large mixing bowl. Beat 2 minutes with a mixer on medium speed. Add 1 cup sugar and continue mixing 2 minutes. Add remaining sugar and mix 3 to 4 minutes.
3. Combine flour and next 6 ingredients (flour through nutmeg); add to egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts and pineapple; mix until well combined.
4. Divide batter evenly among pans.
5. Bake 60 minutes, or until a wooden pick inserted in the center comes out clean.
6. Cool to room temperature on a wire rack. Run knife around edge of cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight.
7. To prepare icing, place cream cheese in 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. Scrape down sides of bowl; add lemon rind and beat until combined.
8. Remove cakes from refrigerator. Ice top of one layer. Place second layer on top; ice top. Place third layer on top; ice top and sides of cake. Press chopped walnuts into sides of cake. Serves 20.
Recipe by Kory Rollison ("Hot Cake," May 2009.)
Nutritional Information
2. Combine eggs and oil in a large mixing bowl. Beat 2 minutes with a mixer on medium speed. Add 1 cup sugar and continue mixing 2 minutes. Add remaining sugar and mix 3 to 4 minutes.
3. Combine flour and next 6 ingredients (flour through nutmeg); add to egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts and pineapple; mix until well combined.
4. Divide batter evenly among pans.
5. Bake 60 minutes, or until a wooden pick inserted in the center comes out clean.
6. Cool to room temperature on a wire rack. Run knife around edge of cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight.
7. To prepare icing, place cream cheese in 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. Scrape down sides of bowl; add lemon rind and beat until combined.
8. Remove cakes from refrigerator. Ice top of one layer. Place second layer on top; ice top. Place third layer on top; ice top and sides of cake. Press chopped walnuts into sides of cake. Serves 20.
Recipe by Kory Rollison ("Hot Cake," May 2009.)
Per serving: 552 calories, 41g fat, 100mg chol., 7g prot., 42g carbs., 1.6g fiber, 392mg sodium.
