This cake is one of my all-time favorites, and probably my number one layer cake to serve in the fall. I love all the warming spices and toasted nutty flavor. Plus, the grated carrots add so much sweetness and moisture that relatively little sugar and oil are needed.
I don’t like overly sweet cakes in general and for that reason I’ve adapted the traditional cream cheese frosting to suit my own tastes. Usually, large amounts of powdered sugar are needed to make the frosting stiff enough to hold a layer cake together. But the hack I’ve discovered is to use white chocolate instead. It’s definitely more pricey (I use only the good stuff!), but since cocoa butter is solid at room temperature, it provides structure to the frosting, eliminating the need for excess sugar (of course there is sugar in the white chocolate, but there’s considerably less in the quantity used).
The result is a soft, moist cake that’s loaded with spicy, nutty flavor and layered with a creamy, tangy frosting that’s just the right amount of sweet. I recommend using the best white chocolate you can find (not white chocolate chips—they won’t melt properly!). I like Ivoire by Valrhona, which you can order on Amazon. Whatever you use, it should be at least 25% cocoa butter.
Things you’ll need:
Two 6” cake pans
Parchment paper
Two cake strips (helps to prevent domed cakes)
Whisk, spatula, large mixing bowls
Stand mixer or Hand mixer
Carrot Layer Cake with White Chocolate Cream Cheese Frosting
Makes two 6” cakes. Serves 8-10.
Ingredients:
4 large eggs
1 cup white sugar (200g)
1/4 cup packed brown sugar (55g)
1/2 cup neutral oil (118ml)
1/2 cup plain full fat yogurt (118ml)
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour (For the gluten-free blend I used: 1 1/2 cups white rice, 1/2 cup tapioca, 1/2 cup arrowroot, 1 teaspoon guar gum)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg ( freshly grated, if possible!)
1/4 teaspoon allspice (optional)
1 pound (454g) organic carrots, finely grated
1 cup toasted pecans, finely chopped
For the Frosting:
16 ounces cream cheese, room temperature (454g)
10 tablespoons (143g) unsalted butter, room temperature
400 grams good quality white chocolate
1 tablespoon lemon juice
1 teaspoon vanilla extract
Method:
To make the cake:
Fit two 6” pans with cake strips, if using.
Line the bottoms of both pans w/ parchment, grease and dust both with flour.
In a large bowl, beat the sugars into the eggs. Beat in the oil, yogurt, and vanilla.
In a separate bowl, sift the flour, baking soda, baking powder, salt, and spices.
Fold the dry ingredients into the wet, then add the carrots and nuts.
Bake at 350 degrees for 15 minutes, then lower heat to 325 and bake 30-40 minutes more, testing the center with a skewer for doneness.
Remove cakes from the oven and allow to cool fully.
Slice each cake in half horizontally and cover with cling film until ready to use.
Before preparing the frosting, make sure the cakes are cold (either keep them in the fridge or put them in the freezer for about 30 minutes).
To make the frosting:
Place the chocolate in a heatproof bowl and melt in the microwave in 15-second bursts, stirring in between, until the chocolate is 85% melted. Stir without further heating until the chocolate is completely fluid.
In a large mixing bowl (with either a hand mixer or stand mixer) butter, vanilla, and lemon juice until smooth and creamy. Beat in the cream cheese.
Scrape down the sides of the bowl. Add the melted white chocolate and beat until incorporated.
To frost the cake:
Place the first cake on a turntable. Using a medium cake knife, lightly drag the knife along the center of the cake horizontally as you spin it, to score it. Then gradually increase the amount of pressure on the knife until it cuts completely through the cake, leaving two even layers.
Repeat with the second cake.
Place a damp piece of paper towel on your cake turntable, then put a cake board on top of it.
Spread a small amount of frosting on the center of the cake board and place the top half of one of the cakes upside down on top of it (So the domed portion gets flattened from the weight of the other layers).
Spread the frosting between the layers with a large offset spatula. Make sure the top layer is the bottom of one of the cakes, turned upside down (this will give the cake an even, flat top).
Add a crumb coat to the sides of the cake and remove the excess with a cake scraper.
Place the cake in the refrigerater to firm up (or freezer for at least 30 minutes before transporting).
Place the cake on a cake stand and serve at room temperature.