I had a slice of carrot cake in Sunday School class that tasted great. It was loaded down with carrots, raisins, pineapple and walnuts and then the icing was made from white chocolate pieces. Here’s the recipe from Wilton.
Carrot Cake with White Chocolate Icing
Ingredients:
4 eggs
1 cup vegetable oil
1 teaspoon Pure Vanilla Extract
2 cups all-purpose flour
2 cups Sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon salt
4 cups carrots grated
2/3 cup nuts Chopped
1/2 cup raisins
1/2 cup crushed pineapple drained
1 (12 ounce) pkg White Candy Melts® or any white confectionery coating
2 (8 ounce) pkgs cream cheese softened
1 cup unsalted Butter softened
2 tablespoons Lemon Juice
Makes: Cake serves 12-14.
Instructions
Preheat oven to 350°F. Lightly spray 2 nine in. round pans with vegetable spray, or use Wilton Cake Release (Click here for complete instructions on preparing baking pans.)
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 and 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.
WHITE CHOCOLATE CREAM CHEESE ICING
Melt Candy Melts according to directions. Allow coating to cool slightly, stirring occasionally (don’t let it harden).
In a mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy.
Gradually beat in the cooled coating until blended and smooth. Beat in the butter and lemon juice.
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.
Refrigerate until ready to serve; bring to room temperature 30 minutes before serving.