Ingredients: |
Ingredients: Carrot Cake
4 eggs
1 1/3 c. vegetable oil
2 1/4 c. sugar
2 1/4 c. flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. nutmeg
20 oz. carrots, finely chopped (about 3 1/4 c.)
1/2 c. chopped walnuts
1 c. crushed pineapple, well-drained
White chocolate cream cheese icing
1 1/2 lb. cream cheese, room temperature
2 c. white chocolate chips, melted
3/4 c. butter, room temperature
2 tsp. grated lemon rind
chopped walnuts
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Directions: |
Directions:Preheat oven to 350º. Line bottom of three 8 -inch round cake pans with parchment paper. Leave sides of pan dry- no cooking spray needed.
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. Combine flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg; add to egg mixture, beating on low speed until blended (about 1 minute). Add carrots, walnuts and pineapple. Mix until well combined. Divide batter evenly among pans. Bake 60 minutes, or until a wooden pick inserted in center comes out clean. 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.
To prepare icing, place cream cheese in mixing bowl; beat with 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 refrigerator. Ice top on one layer and repeat for other 2 layers. Ice top and sides of cake. Press chopped walnuts into sides of cake. Keep refrigerated. |
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