Carrot Cake with White Chocolate Cream Cheese Frosting
Indulge in the ultimate dessert experience with this Carrot Cake with White Chocolate Cream Cheese Frosting—a moist and flavorful cake that perfectly balances warm spices, natural sweetness, and creamy decadence. Packed with freshly grated carrots, a hint of nutmeg and cinnamon, and the optional crunch of nuts, this two-layer cake is a showstopper for any occasion. What truly sets this recipe apart is the luxurious frosting, made with tangy cream cheese, rich white chocolate, and a touch of vanilla for a silky-smooth finish. Perfectly spiced, irresistibly tender, and beautifully frosted, this carrot cake is an easy-to-follow recipe that delivers bakery-quality results right in your kitchen. Serve chilled for an elevated slice of dessert heaven!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup vegetable oil
- 0.5 cups unsweetened applesauce
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 0.75 cups chopped walnuts or pecans (optional)
- 8 ounces cream cheese, softened
- 4 ounces white chocolate, melted and slightly cooled
- 0.5 cups unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, whisk together the vegetable oil, applesauce, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the grated carrots and nuts (if using).
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter in a large bowl until smooth and creamy.
Slowly add the melted white chocolate and mix until incorporated.
Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Decorate with additional nuts, grated carrot, or white chocolate shavings, if desired.
Chill the cake for at least 30 minutes before serving to allow the frosting to set.
Nutrition Facts
Calories |
8946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.2 g | 646% | |
| Saturated Fat | 172.8 g | 864% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1277 mg | 426% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 1090.2 g | 396% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 859.4 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 924 mg | 71% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
