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Carrot Cake with White Chocolate Icing



12-14 cake servings.


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.