Ingredients
- Carrot Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 4 large eggs
- 1 cup sugar
- 1 1/4 cups firmly packed light brown sugar
- 1 cup safflower oil (or other neutral vegetable oil)
- 1/2 cup unsalted butter , melted
- 1/4 cup whole milk
- 1 tablespoon vanilla extract
- 2 tablespoons finely chopped crystallized ginger
- 1 tablespoon finely grated orange zest
- 3 cups firmly packed shredded carrots
- 1 cup walnuts , chopped
- White Chocolate Cream Cheese Frosting:
- 3 1/2 ounces high-quality white chocolate , chopped
- 1 lb cream cheese , softened
- 3 tablespoons unsalted butter , softened
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Directions
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Make the cake: Position oven rack in the center of oven; preheat oven to 350°; butter the bottom and sides of two 9-inch round cake pans; dust the pans with flour.
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Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in to a bowl.
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Whisk together the dry ingredients until blended; set aside.
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In the bowl of an electric mixer, using the paddle attachment, beat the eggs, sugar, and light brown sugar at medium speed until well combined, about 2 minutes.
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On low speed, add the oil, melted butter, milk, vanilla extract, ginger, and orange zest and mix until blended, scraping down the sides of the bowl with a rubber spatula as necessary.
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Add the flour mixture in three additions, mixing just until blended.
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Add the carrots and walnuts and mix until blended.
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Scrape the batter into the prepared pans, dividing it evenly.
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Bake the cakes for 25-30 minutes, until they are dark golden brown and a cake tester inserted into the center comes out clean.
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Cool the cakes in the pans on wire racks for 15 minutes.
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Invert the cakes onto the racks and cool completely.
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Make the frosting: melt the white chocolate in the top of a double boiler over barely simmering water, stirring frequently.
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Remove the chocolate from the heat and set aside to cool slightly.
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In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and butter at medium speed until smooth and creamy, about 1 minute.
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Add the melted white chocolate and mix until blended.
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Add the lemon juice, vanilla, and powdered sugar; mix until blended.
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Increase the speed to high and beat until smooth and creamy, about 1 minute.
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Use the frosting immediately, as it will begin to harden quickly.
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Frost the cake: place one of the cake layers right side up on a serving plate or cardboard cake round; spread the top of the cake with about 1 cup of frosting; top with the other cake layer, upside down.
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Frost the top and sides of the cake with the remaining frosting.
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Serve the cake immediately, or refrigerate; bring to room temperature before serving.