Carrot Cake with White-Chocolate Frosting

Make this cake a day or two ahead for the best flavor.

From: Martha Stewart 

Ruffles of white chocolate-cream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for the best flavor.
  • Servings 16


2 1/2 sticks unsalted butter, melted, plus more for pans
Great Value Sweet Cream Salted Butter Sticks
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
12 ounces carrots (about 5 medium), peeled and shredded on the fine holes of a box grater or food processor (about 3 cups) 




Cake: Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter. Line pans with parchment rounds; brush parchment

Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg until thoroughly combined, 30 seconds. Beat eggs with granulated sugar on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. While still beating, slowly drizzle in butter, then beat in vanilla until combined. Reduce speed to low and add all but 1/2 cup of flour mixture, beating just until combined. Toss carrots with remaining flour mixture to evenly coat, then fold into batter. Divide batter evenly between pans; smooth tops with an offset spatula.

Bake until cakes are puffed slightly and a tester inserted into centers comes out clean, 33 to 37 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool completely.

Frosting: Meanwhile, beat cream cheese on medium-high speed until smooth and creamy, about 2 minutes. While still beating, gradually add chocolate until smooth, scraping down bowl as needed. Add butter and lemon juice; beat to combine. Reduce speed to low; beat in confectioners' sugar, 1/4 cup at a time, until smooth and combined.
Cut each cake horizontally into 2 layers with a serrated knife. Place bottom layer of one cake, cut-side up, on a cake stand, preferably revolving, or a plate lined with parchment strips. Spread evenly with 3/4 cup frosting. Top with other half of cake, cut-side down; spread evenly with another 3/4 cup frosting. Repeat layering and frosting with second cake. Spread 1 cup frosting evenly over top and sides to create a crumb coat. Refrigerate, uncovered, until frosting is firm, at least 30 minutes.

Transfer remaining frosting to a pastry bag fitted with a petal tip, such as Ateco or Wilton #104. Starting at top center of cake and holding tip vertically, pipe frosting while slowly turning stand or plate, gradually working outward toward edges to create a swirl effect. Repeat process down side of cake, starting at top edge. (Sides will be easier to decorate if you keep large end of tip touching or almost touching cake, holding pointed tip perpendicular to cake while tracing down side.) If frosting starts to get too loose, refrigerate briefly just until firm, but not long enough to harden. Cake can be stored, uncovered, at room temperature up to 12 hours or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

More from Martha Stewart


Note: If you think this story need more information or correction, feel free to comment below your opinion and reaction.
Like & Follow to Stay Updated ...

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0


4th of July,7,Accessories,24,Anniversary Cake,11,Baby Shower Cake,29,Banana Cakes,3,Birthday Cake,111,Blueberry Cake,16,Bread,17,Brownie,10,Bundt Cake,34,Butter Cake,55,Cake Decorating,115,Caramel Cake,8,Carrot Cake,26,Ceremonial Cake,9,Cheesecakes,268,Chiffon Cake,5,Chocolate Cake,429,Christmas Cake,36,Coconut Cake,26,Coffee Cake,16,Cookies,21,Cupcake,332,Doughnuts,4,Easter,1,Father's Day Cake,4,Featured,3,Features,63,Fruitcake,70,Graduation Cake,2,Halloween Cake,14,Ice cream Cake,25,Layer Cake,102,Lemon Cake,30,Mango Cake,3,Marshmallow,4,Mousse,2,Muffins,10,Mug Cake,14,Pancake,23,Panna Cotta,3,Pastry,7,Pie,35,Plum Cake,1,Poke Cake,10,Pound Cake,57,Protein Bars,1,Pudding,9,Pumpkin Cake,52,Recipe,1089,Sheet Cake,21,Special Cake,606,Sponge Cake,16,Strawberry Cake,25,Tarts,12,Thanksgiving Cake,11,Traditional Cake,4,Valentine's Day Cake,11,Vanilla Cake,19,Waffles,4,Wedding Cake,549,
Cake Magazine: Carrot Cake with White-Chocolate Frosting
Carrot Cake with White-Chocolate Frosting
Make this cake a day or two ahead for the best flavor.
Cake Magazine
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share. STEP 2: Click the link you shared to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy