Carrot Cake with White Chocolate Cream cheese Frosting

This is the tastiest Carrot cake with a most delicious white chocolate cream cheese frosting.

I do not add raisins, nuts or coconut, but I have added measurements if you would like to add them.

The first Carrot Cake I made was with my Aunt in her apartment.

We used a Bund-t cake pan (I can never say it properly since “My Big Fat Greek Wedding” nor do I want to.) and drizzled a thin cream cheese icing over the top.  I loved it, I had never had anything like it.

Everything about her was awesome.  She was a teacher and had awesome ideas and gave me just about all of my recipe books and cooking supplies.

I think of her daily, because I bake daily.

I haven’t met anyone who doesn’t like cream cheese icing.  Just let me know in the comments if you do!

But you don’t.

A little drizzle of Caramel Sauce under or over pairs well and is impressive.

Carrot cake has a long and sometimes unrelated history, I think.

I took a peek at it because I would have thought it was a 50’s kind of thing, which it was, as well.

I read that it was revived during the second world war due to sugar shortages I think, but it is a very old recipe starting its popularity in the 1500 including lard and probably steaming, becoming something rather heavy and well spiced. 

In the 1800 it became more of a cake that has become sweeter over time, as most things have.

Then I guess it became popular again along with zucchini bread.  Tomato cookies, not so much.

Two layers is more classic I think, it is a heavier type of cake, but for food fashion, is currently a triple layer.

It can easily be modified though.

For the grated carrots, I can’t be too exact.  I can’t give a number and like all produce, have more or less sweetness and water than others.

I did a medium grate and loosely piled into a liquid measuring cup to about 3½ cups. By weight, 12oz (340g).

How to Make Carrot Cake with White Chocolate Cream Cheese Frosting

Carrot Cake

Preheat oven to 350°F (180°C).

Grease and line with parchment 3 -8”(20cm) cake pans.  You could also prepare 2- 9” (23cm) cake pans, but increase the baking time by about 7 minutes because the cakes will be a bit higher.  You will also probably have extra frosting. If you use a Bund-t pan, bake for about 75 minutes. You will only need half of the frosting recipe.

1. Sift together and combine the flour, baking powder, baking soda, cinnamon and salt.

2. Beat together the oil and sugars for 3-5 minutes.

3. Add eggs, one at a time until each is incorporated.

4. Mix in the vanilla and the pineapple with the juice.

5. Stir in about half of the dry ingredients.

6. Add the rest of the dry ingredients with the grated carrots, to keep the carrots evenly distributed and spread out some of the moisture from the grated carrots.  Mix it all in until well combined.  If using, fold in the nuts, raisins or coconut here as well.

7. Divide the batter between the 3 pans using measuring cups (about 2 ½ cups each) or a scale. Use cake wraps for level cakes if you have them.

8. Bake in a preheated oven for about 40 minutes. Test with a cake tester or toothpick to be sure.

Let cool in the pans for about 15 minutes before turning out to cool completely.

For the Frosting

I use the microwave to gently melt the white chocolate for 20 seconds then let it sit, then microwave 15 seconds, and then again until almost completely melted.  Use the heat from the chocolate to finish melting itself. Take your time.  If it burns, it will take longer. It shouldn’t really get too hot, and should definitely be cooler when using it.

The butter and cream cheese shouldn’t be too soft.  If it is, and especially if you overbeat the frosting it kind of splits and stays soft.

1. Cream the butter and melted white chocolate.

2. Add the cream cheese and beat just until smooth.

3. Gradually add the icing sugar and beat until fluffy. 

4. Mix in the lemon juice.

Place one cake on a serving plate.

Set aside any frosting if you are piping decorations.

Put ¼ of the frosting on the first layer.

If you find that the frosting is thin, add a bit more icing sugar.

If it is soft because your kitchen is warm, refrigerate the frosted layer of cake for about 20 minutes so when you put the next layer on it doesn’t squish out the frosting or put it off balance.

Continue with the next layers.

Use the last quarter of frosting for the outside, unless you are going for a naked or half naked look, then divide the icing in three, for each layer.

I refrigerate the frosted layer of cake for 20 minutes or so before adding the next layer.  The cake is heavy and will spread out the icing.  This takes some time, but makes for a more level cake.

The cake can be presented like this, or the outside can be frosted, starting with a crumb coat. 

Spread a thin layer of frosting on the outside, refrigerate it for at least 10 minutes then spread with more frosting to give it a smoother look, even if going for a half naked look.

You can pipe or spread a fancy design only if you want to.  It is impressive even if it is as simple as can be.