Ingrédients pour Carrot Cake With White Chocolate Cream Cheese Frosting
- 2 large eggs
- Vegetable Oil
- Granulated Sugar
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- Ground Cinnamon
- Ground Cloves
- Ground Nutmeg
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1 cup crushed pineapple (drained)
- 16 ounces cream cheese (softened)
- White Chocolate Chips
- Unsalted Butter
- Lemon Zest
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Comment préparer Carrot Cake With White Chocolate Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, beat together 2 large eggs and 1 cup vegetable oil until well combined.
- Gradually add 1 cup granulated sugar, beating for 2 minutes. Add the remaining 1 cup granulated sugar and beat for another 3-4 minutes until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 2 cups grated carrots, 1 cup chopped walnuts, and 1 cup crushed pineapple (drained).
- Divide the batter evenly among the prepared pans.
- Bake for 60-65 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- Once the cakes are completely cool, wrap them individually in plastic wrap and refrigerate overnight.
- For the frosting: In a mixing bowl, beat 16 ounces cream cheese (softened) with an electric mixer until smooth and creamy.
- Gradually add 8 ounces melted white chocolate, beating on medium speed until incorporated.
- Add ½ cup (1 stick) unsalted butter, softened, one tablespoon at a time, beating until light and fluffy.
- Stir in 1 teaspoon vanilla extract and the zest of 1 orange.
- Remove cakes from the refrigerator. Frost the top of one layer, add the second layer, frost the top, add the third layer, and frost the entire cake.
- Press chopped walnuts around the sides of the frosted cake.
- Refrigerate for at least 30 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
143g
Fat
86g
Carbs
16g
