Round Pans
Carrot Cake with White Chocolate Icing
Ingredients:
- 4 eggs
- 1 cup vegetable oil
- Easy-Add pure vanilla extract Add to shopping list pure vanilla extract
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 4 cups carrots (about 1 pound) grated
- 2/3 cup nuts chopped
- 1/2 cup raisins
- 1/2 cup crushed pineapple, drained
- Easy-Add White Candy Melts® Candy Add to shopping list White Candy Melts® Candy
- 2 packages (8 oz. each) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 2 tablespoons lemon juice
- Easy-Add Cake Release Add to shopping list Cake Release
Makes:
12-14 cake servings.
Instructions:
Step 1
Preheat oven to 350°F. Lightly spray two 9-in. round pans with vegetable pan spray or use Wilton Cake Release. ( Click here for complete instructions on preparing baking pans.)
Step 2
In large mixing bowl, beat eggs until foamy; add oil and vanilla and beat well. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves, allspice and salt together; add to egg mixture and mix well. Fold in carrots, nuts, raisins and pineapple. Pour into prepared pans.
Step 3
Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling grid and invert on grid to cool.
Step 4
Melt Candy Melts according to directions. Allow to cool slightly, stirring occasionally (don't let it harden). In mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled candy until blended and smooth. Beat in the butter and lemon juice.
Step 5
Smooth a small amount of icing on bottom cake layer; top side up. Top with second layer bottom side up. Frost cake with remaining icing.
Step 6
Refrigerate until ready to serve; bring to room temperature 30 minutes before serving.
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