Our single layer carrot cake recipe is a versatile selection which can easily be converted into cupcakes or into a double layer cake with the cream cheese frosting as a filler and topping.
Our round carrot cake is made in a springform pan, lined with parchment paper. You may buy right sized parchment rounds or trace and cut your own liner from a roll of parchment. Carrot cake originated in medieval England and Europe when the root vegetable was used to sweeten the cake in the absence of readily available sugar or honey.
Rather than using bagged julienned carrots, I used my mandoline to cut peeled carrots creating thin slices and then rotating the sliced carrots by 45 degrees and slicing the slices into julienned carrots. Freshly cutting my carrots makes them more tender, providing a juicer and more flavorful part of this tender, spiced cake. Alternatively, peeled carrots may be shredded using a box grater for a finer shred that will melt into the aromatic cake.
Equipment:
Callebaut Belgian White Chocolate
Mandoline (for cutting carrots)
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Round Carrot Cake with White Chocolate Cream Cheese Frosting
Using a springform pan and topping the frosting with chopped pecans gives your carrot cake and elegant look that’s perfect for entertaining or special occasions.
Ingredients
Instructions
- In a bowl, combine oil and sugar. Add eggs and beat. Sift flour, baking soda and cinnamon into mixing bowl and combine. Add 2 teaspoons vanilla and carrots, mixing well. Pour into a 10 inch springform pan, lined with a round parchment. Bake in an oven heated to 325 degrees for 60 minutes or until a toothpick comes out clean. Set aside to cool.
- Invert pan on to cake plate and remove parchment.
- Frost top of cake and sprinkle with chopped pecans.
- Using a double boiler, melt chocolate until smooth. Remove from heat and cool.
- In a mixing bowl or using a stand mixer whip together butter and cream cheese. Gradually add white chocolate once chocolate is cool. If you add before it cools, the chocolate will cause the mixture to melt and change consistency.
- Add powdered sugar and beat until smooth.
Nutrition Facts
Calories
811Fat
49 gSat. Fat
13 gCarbs
91 gFiber
2 gNet carbs
89 gSugar
72 gProtein
6 gSodium
551 mgCholesterol
96 mg