Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Other Recipes with Photos

FareShare Recipes

 

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!

 

Carrot Cake with White Chocolate Icing

 

Carrot Cake with White Chocolate Icing
 

To Recipe

 

 

 To Recipe

 

 

                                                  * Exported from MasterCook *

                                                              Kory's Carrot Cake

Recipe By :
Serving Size : Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Carrot Cake:
4 eggs
1 1/3 cups vegetable oil
2 1/4 cups sugar
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
20 ounces carrots, finely chopped (about 3 1/4 cups)
1/2 cup chopped walnuts
1 cup crushed pineapple, well-drained
...
White Chocolate Cream Cheese Icing:
1 1/2 pounds cream cheese, room temperature
2 cups white chocolate chips, melted
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
2 teaspoons grated lemon rind
Chopped walnuts, for garnish

We made this cake in 3 (8-inch) cake pans, but you can use 2 (9-inch) cake pans instead. For 9-inch pans, bake 75 minutes instead of 60. The food processor makes quick work of chopping the carrots.

1. To prepare cake, preheat oven to 350F. Line bottom of three 8-inch round cake pans with parchment paper. Leave sides of pan dryŚno cooking spray needed.

2. Combine eggs and oil in a large mixing bowl. Beat 2 minutes with a mixer on medium speed. Add 1 cup sugar and continue mixing 2 minutes. Add remaining sugar and mix 3 to 4 minutes.

3. Combine flour and next 6 ingredients (flour through nutmeg); add to egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts and pineapple; mix until well combined.

4. Divide batter evenly among pans.

5. Bake 60 minutes, or until a wooden pick inserted in the center comes out clean.

6. Cool to room temperature on a wire rack. Run knife around edge of cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight.

7. To prepare icing, place cream cheese in mixing bowl; beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed. Add butter a little at a time. Scrape down sides of bowl; add lemon rind and beat until combined.

8. Remove cakes from refrigerator. Ice top of one layer. Place second layer on top; ice top. Place third layer on top; ice top and sides of cake. Press chopped walnuts into sides of cake.

Serves 20.

Recipe by Kory Rollison (Relish Magazine, "Hot Cake," May 2009.)

Made by Doris on May 9, 2009


Contributed to the FareShare Gazette by Art; May 2009
www.fareshare.net

- - - - - - - - - - - - - - - - - -



 

Back to Photo

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!