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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Kory's Carrot Cake Recipe

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Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.

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 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.

Divide batter evenly among pans.

Bake 60 minutes, or until a wooden pick inserted in the 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 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 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.
Number Of Servings:
Number Of Servings:
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Preparation Time:
Preparation Time:
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Personal Notes:
Personal Notes:
Recipe by Kory Rollison ("Hot Cake," RELISH - May 2009.)

 

 

 

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