Carrot cake with White Chocolate + Cream Cheese Icing

Carrot cake is such a wonderful dessert that even people who dislike the funny-shaped root vegetable can't resist it. And this has got to be up there as one of the best-ever carrot cake recipes. Make this classic favorite for a crowd and you definitely won't have any leftovers to bring home. But you'll certainly be the most popular baker in your town!

Ingredients: 

Cake: 

 

4 large eggs 

 

1 1/3 cup vegetable oil 

 

2 1/4 cup sugar 

 

2 1/4 cup all-purpose flour 

 

2 tsp baking soda 

 

2 tsp baking powder  

 

1/2 tsp salt 

 

2 tsp cinnamon pdr  

 

1/2 tsp cloves pdr 

 

1/2 tsp nutmeg pdr 

 

20 oz. carrots, finely chopped (about 3 1/4 cups) 

 

1/2 cup chopped walnuts 

 

1 cup crushed pineapple, well-drained 

 

White Chocolate Cream Cheese Icing  

 

1 1/2 pounds cream cheese, room temperature 

 

2 cups white chocolate chips, melted 

 

3/4 cups (1 1/2 sticks) unsalted butter, room temperature

 

2 tsp grated lemon rind  

 

Chopped walnuts, for garnish 

 

Method For the Cake  

 

Preheat the oven to 350℉/  180 C 

 

Line the bottom of three 8-inch round cake pans with parchment paper. Leave sides of pans dry - no cooking spray needed.  

 

Combine eggs and oil in a large mixing bowl and beat for 2 minutes with a mixer on medium speed. Add 1 cup of sugar and continue mixing for 2 minutes. Add the remaining sugar and mix 3 to 4 minutes. 

 

Combine flour and the next 6 ingredients (flour through to nutmeg); add to the egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts, and pineapple; mix until well combined. 

 

Divide the batter evenly among pans.  

 

Bake for 60 minutes, or until a wooden pick inserted in the center comes out clean.  

 

Cool to room temperature on a wire rack. Run a knife around the edge of the cakes and remove from pans. 

 

Wrap in plastic wrap and refrigerate overnight.

 

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.

 

Remove cakes from the fridge. Ice top of one layer. Place the second layer on top; ice top. Place the third layer on top; ice top and sides of cake. Press chopped walnuts into sides of cake.

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