-
1
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.
-
2
Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl.
-
3
Toss in the walnuts and raisins to coat.
-
4
Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed.
-
5
Add the carrots and mix well.
-
6
Add the dry ingredients and mix for 1 minute on low speed to incorporate.
-
7
Divide the batter between the prepared pans.
-
8
They will be about two-thirds full.
-
9
Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes.
-
10
Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack.
-
11
Cool completely before applying the frosting.
-
12
To frost the cake, take the cooled cakes and carefully slice each one horizontally with a serrated knife to create 4 layers of cake.
-
13
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.
-
14
Then, put the first layer of cake on the platter.
-
15
Apply a generous amount of buttercream to the top center of the cake.
-
16
Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake.
-
17
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.
-
18
Next, fit the second layer on top and repeat.
-
19
Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream.
-
20
Repeat with the third layer and refrigerate for an additional 5 to 10 minutes.
-
21
Lastly, add the fourth layer and apply buttercream until evenly distributed on both the top and sides of the cake.
-
22
This makes a very tall cake.
-
23
To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices.
-
24
Cook's Note: Use moistened magic cake strips around each pan for level rising and baking.
-
25
Place the sugar and egg whites in large metal mixer bowl set over simmering water.
-
26
Whisk constantly until the sugar melts and the mixture is very thin and warm.
-
27
Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.
-
28
Continue beating on low speed until cool, about 15 more minutes.
-
29
Beat in small pieces of the cool but soft butter on low speed.
-
30
The mixture may curdle before coming together.
-
31
Gradually beat in the melted and cooled white chocolate.
-
32
Re-beat occasionally while frosting the cake to maintain a smooth texture.
-
33
Tips of the trade:
-
34
Make sure the bottom of the mixer bowl does not touch simmering water.
-
35
Your egg whites may become a sweet scrambled breakfast dish!
-
36
Finished buttercream may be kept covered and refrigerated for a week.
-
37
Professional chefs prefer to use pasteurized egg whites - no need to separate fresh eggs, no wasted yolks and safer all around.
-
38
Buttercream also freezes well for up to 6 months.
-
39
Chilled buttercream must be brought to room temperature before beating, otherwise it will curdle.
-
40
If such a disaster strikes, do not panic!
-
41
Keep beating over simmering water and eventually the mixture will come together again.
