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Carrot Cake with White Chocolate Cream Cheese Icing

Print Recipe
Prep Time 35 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Servings: 1 Cake (2 layer)
Course: Dessert
Ingredients Method

Ingredients
  

Cake
  • 2 cups flour (cake or all-purpose)
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp nutmeg
  • 2 cups carrots (peeled and shredded)
  • 1 cup coconut (unsweetened, shredded or flaked)
  • 1 cup walnuts (chopped)
  • 398 ml canned crushed pineapple (with juice, 13 oz)
  • 1 cup sultana raisins
  • 3 eggs
  • 3/4 cup buttermilk (whole fat)
  • 3/4 cup canola oil (can use other veg oil like corn, safflower, peanut, or soy)
  • 1 + 1/2 cups granulated sugar
  • 2 tsp vanilla extract
Icing
  • 340 g plain cream cheese (softened, 12 oz)
  • 1 cup butter (softened)
  • 290 g white chocolate (10 oz)
  • 4-5 cups icing sugar
  • 2 tsp vanilla extract

Method
 

  1. Whisk or sift together the top six ingredients (dry ingredients) in a large bowl. Mix together the next five ingredients (carrots, coconut, walnuts, pineapple, raisins) in a medium bowl. Mix together the final five ingredients (wet ingredients) in a small to medium bowl. Pour the wet ingredients into the dry ingredients and mix lightly until the dry ingredients have just moistened. Fold the carrot mixture into the batter and until consistently mixed. Pour the batter into greased and papered cake tin(s). Bake at 350ºF/177ºC until toothpick comes out clean (~25min for 6" cake tins. Cool fully.
  2. Whip cream cheese and butter together add 1/2 cup icing sugar, whip. Melt white chocolate, pour slowly into icing while whipping. Add vanilla. Add remaining icing sugar cup by cup until desired consistency.