Kory'S Carrot Cake Recipe

Name: Kory'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carrot Cake:; 4 eggs; 1 1/3 cups vegetable oil; 21/4 cups sugar; 21/4 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 20 ounces carrots, finely chopped (about 31/4 cups); 1/2 cup chopped walnuts; 1 cup crushed pineapple, well-drained; White Chocolate Cream Cheese Icing:; 11/2 pounds cream cheese, room temperature; 2 cups white chocolate chips, melted; 3/4 cup (11/2 sticks) unsalted butter, room temperature; 2 teaspoons grated lemon rind; Chopped walnuts, for garnish

Servings: persons

Carrot Cake:
4 eggs
1 1/3 cups vegetable oil
21/4 cups sugar
21/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
20 ounces carrots, finely chopped (about 31/4 cups)
1/2 cup chopped walnuts
1 cup crushed pineapple, well-drained
White Chocolate Cream Cheese Icing:
11/2 pounds cream cheese, room temperature
2 cups white chocolate chips, melted
3/4 cup (11/2 sticks) unsalted butter, room temperature
2 teaspoons grated lemon rind
Chopped walnuts, for garnish

1
1. To prepare cake, preheat oven to 350F. Line bottom of three 8-inch round cake pans with parchment paper. Leave sides of pan dry-no cooking spray needed.
2
2. Combine eggs and oil in a large mixing bowl. Beat 2 minutes with a mixer on medium speed. Add 1 cup sugar and continue mixing 2 minutes. Add remaining sugar and mix 3 to 4 minutes.
3
3. Combine flour and next 6 ingredients (flour through nutmeg); add to egg mixture, beating on low speed until blended, about 1 minute. Add carrots, walnuts and pineapple; mix until well combined.
4
4. Divide batter evenly among pans.
5
5. Bake 60 minutes, or until a wooden pick inserted in the center comes out clean.
6
6. Cool to room temperature on a wire rack. Run knife around edge of cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight.
7
7. To prepare icing, place cream cheese in mixing bowl; beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed. Add butter a little at a time. Scrape down sides of bowl; add lemon rind and beat until combined.
8
8. Remove cakes from refrigerator. Ice top of one layer. Place second layer on top; ice top. Place third layer on top; ice top and sides of cake. Press chopped walnuts into sides of cake.

5535

kcal

Calories

374

Fat

487

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Carrot Cake:, 4 eggs, 1 1/3 cups vegetable oil, 21/4 cups sugar, and more.

Yes, Kory'S Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Kory'S Carrot Cake

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