Carrot Cake With White Chocolate Cream Cheese Frosting Recipe

Indulge in this legendary carrot cake recipe, originally created by firefighter and pastry chef Kory Rollison and featured in Relish magazine! This moist and delicious three-layer cake boasts a creamy white chocolate cream cheese frosting and crunchy walnuts. Get ready to impress with this show-stopping dessert – perfect for birthdays, celebrations, or a special treat for yourself!

Prep Time 45 mins
Cook Time 90 mins
Calories 660 kcal
Protein 16g
Rating 4.8 (4 Reviews)
Carrot Cake With White Chocolate Cream Cheese Frosting 36

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Cake With White Chocolate Cream Cheese Frosting

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How to Make Carrot Cake With White Chocolate Cream Cheese Frosting

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, beat together 2 large eggs and 1 cup vegetable oil until well combined.
  3. 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.
  4. 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.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Stir in 2 cups grated carrots, 1 cup chopped walnuts, and 1 cup crushed pineapple (drained).
  7. Divide the batter evenly among the prepared pans.
  8. 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.
  9. Once the cakes are completely cool, wrap them individually in plastic wrap and refrigerate overnight.
  10. For the frosting: In a mixing bowl, beat 16 ounces cream cheese (softened) with an electric mixer until smooth and creamy.
  11. Gradually add 8 ounces melted white chocolate, beating on medium speed until incorporated.
  12. Add ½ cup (1 stick) unsalted butter, softened, one tablespoon at a time, beating until light and fluffy.
  13. Stir in 1 teaspoon vanilla extract and the zest of 1 orange.
  14. 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.
  15. Press chopped walnuts around the sides of the frosted cake.
  16. Refrigerate for at least 30 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

143g

Fat

86g

Carbs

16g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation For Large Groups Desserts Eggs Dairy Fruit Vegetables Vegetarian Cakes Dietary Number Of Servings 4 Hours Or Less