This is an easy serve-from-the-pan carrot cake frosted with a white chocolate sweetened cream cheese frosting.
Prep Time 20 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour 5 minutes minutes
This cake freezes very well, so I usually bake it ahead of time, cool, wrap tightly and freeze. You can frost the cake before your freeze it, or freeze the cake and frost on the day you plan to serve it. At times I've used ¾ cup oil and ½ cup applesauce in place of the 1 cup oil, but the cake gets more compliments when made with the 1 cup oil. In addition, I've tried using a mixture of brown and granulated sugar. It looks good on paper, but in reality the 2 cups of white sugar is just as good since the cake gets so much flavor from the cinnamon, vanilla and other add-ins.