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| Carrot Cake with White Chocolate Buttercream |
If you don't already know, I dislike raisins. I actually refuse to eat carrot cake just because of the raisins. I got some organic carrots and thought this was the perfect opportunity to make a carrot cake without the raisins. The special father's day touch? White chocolate butter cream instead of the traditional cream cheese frosting. It makes the cake much lighter and a little more elegant for Father's Day!
Carrot Cake with White Chocolate Buttercream
Adapted from Ron Ben Israel
Ingredients
Dry Ingredients:
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1 teaspoon salt
3/4 teaspoons baking soda
1/2 tablespoon ground cinnamon
3/4 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ancho chili powder
1 1/2 ounces chopped walnuts
1 1/2 ounces chopped pecans
Wet Ingredients:
1 1/2 cups sugar
1 cup vegetable oil
1/2 tablespoon vanilla extract
3 eggs
3 cups carrots, shredded
Wet Ingredients:
1 1/2 cups sugar
1 cup vegetable oil
1/2 tablespoon vanilla extract
3 eggs
3 cups carrots, shredded
Ron's White Chocolate Buttercream:
3/4 cups sugar
4 large egg whites, at room temperature
3 sticks unsweetened butter, softened but still cool
4 ounces white chocolate, melted and cooled to room temperature
4 large egg whites, at room temperature
3 sticks unsweetened butter, softened but still cool
4 ounces white chocolate, melted and cooled to room temperature
Directions
Preheat the oven to 350 degrees F. Grease two 9- by 2-inch round cake pans, attach a parchment circle to the bottom of each pan, grease and flour again.
Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl. Toss in the walnuts and pecans to coat.
Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and mix for 1 minute on low speed to incorporate.
Divide the batter between the prepared pans.
Bake until a toothpick inserted in center comes out clean, 20 to 30 minutes.
Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack. Cool completely before applying the frosting.
To frost the cake, place a small dollop of the Ron's White Chocolate Buttercream in the center of the serving platter; this will help affix your cake to the platter. Then, put the first layer of cake on the platter. Apply a generous amount of buttercream to the top center of the cake. Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake. It's important to use enough buttercream and to let the spatula only touch the top of it, so you don't pick up any crumbs from the cake.
Next, fit the second layer on top and repeat. Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream.
To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices.
For the buttercream:
Preheat the oven to 350 degrees F. Grease two 9- by 2-inch round cake pans, attach a parchment circle to the bottom of each pan, grease and flour again.
Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl. Toss in the walnuts and pecans to coat.
Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and mix for 1 minute on low speed to incorporate.
Divide the batter between the prepared pans.
Bake until a toothpick inserted in center comes out clean, 20 to 30 minutes.
Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack. Cool completely before applying the frosting.
To frost the cake, place a small dollop of the Ron's White Chocolate Buttercream in the center of the serving platter; this will help affix your cake to the platter. Then, put the first layer of cake on the platter. Apply a generous amount of buttercream to the top center of the cake. Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake. It's important to use enough buttercream and to let the spatula only touch the top of it, so you don't pick up any crumbs from the cake.
Next, fit the second layer on top and repeat. Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream.
To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices.
For the buttercream:
Place the sugar and egg whites in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.
Continue beating on low speed until cool, about 7 more minutes.
Beat in small pieces of the cool but soft butter on low speed. The mixture may curdle before coming together. Gradually beat in the melted and cooled white chocolate.
Re-beat occasionally while frosting the cake to maintain a smooth texture.
Continue beating on low speed until cool, about 7 more minutes.
Beat in small pieces of the cool but soft butter on low speed. The mixture may curdle before coming together. Gradually beat in the melted and cooled white chocolate.
Re-beat occasionally while frosting the cake to maintain a smooth texture.
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