This post was supposed to be about the carrot cake, but it occurred to be that the white chocolate cream cheese frosting is far more interesting. Not that the carrot cake isn’t good, it’s just pretty basic. It’s also the one I use most often these days because it’s generally reliable and I make it for potluck type events.
White Chocolate Cream Cheese Frosting aka White Chocolate Cream Cheese Buttercream is actually an old recipe from The Cake Bible. Its texture is velvety smooth and buttery and it’s not quite as sweet as typical cream cheese frosting. In fact, there is no added sugar and all of the sweetness comes from the white chocolate. The book recommends Tobler Narcisse, but it is no longer on the market so you’ll have to pick a different brand. I plan on trying the Green & Black’s next, but for the first batch I used Baker’s Premium White Chocolate Baking Bar and was happy with the results. The color is more of a white than ivory and the flavor is basically cream cheese and lemon. So Baker’s works and Ghirardelli may work, but I wouldn’t recommend white chips. Give it a try and let me know what you think!
Potluck Carrot Cake with White Chocolate Frosting
- 2 cups all-purpose flour 9.8 oz
- 3/4 teaspoon of kosher salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 to 2 teaspoons cinnamon
- 1 cup canola oil
- 2 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups 12 oz grated carrots (grated and chopped)
- 2/3 cup flaked coconut regular sweetened type is fine
- 1 8 oz can pineapple, very well drained (optional)
- 1 cup finely chopped and toasted walnuts or pecans
- 1/2 cup raisins
White Chocolate Cream Cheese Frosting
- 6 ounces white chocolate baking bar chopped
- 1 8 ounce package cream cheese, softened and at room temperature
- 1/2 cup unsalted butter softened, cut into chunks
- 1 tablespoon fresh lemon juice or 1 teaspoon of vanilla or 2 teaspoons lemon juice plus 1/4 teaspoon vanilla
- Preheat the oven to 325 degrees F. Grease a 9x13 inch baking pan or just use a 9x13 inch foil pan if making for a potluck.
- In a large bowl, mix together the flour, baking soda, baking powder cinnamon and salt.
- In a second mixing bowl, mix together the oil, sugar, eggs, and vanilla.
- Add the dry ingredients to the wet ingredients and stir until mixed. Stir in the carrots, coconut, pineapple (if using), nuts and raisins.
- Pour the batter into the pan and bake for 50 to 55 minutes or until cake appears set. It will most likely have a flat (as opposed to domed) top. Let the cake cool completely, then frost with cream cheese frosting.
- To make the frosting, melt the white chocolate in the top of a double boiler. Allow it to cool to room temperature. Alternatively, you can melt it in the microwave using 50% power and stirring every 30 seconds.
- With an electric mixer, beat the cream cheese until smooth and creamy. Gradually stir the melted white chocolate into the cream cheese. With the mixer going, add soft butter 1 chunk at a time, beating and scraping bowl. Beat in the lemon juice.
- Spread the frosting over the top of the cake. Store in the refrigerator until ready to serve.