Carrot Cake with White Chocolate Cream Cheese Icing

adapted from rebar modern food cookbook

yields one 8" round cake

prep time: 60 minutes

cooking time: 30 minutes

2 medium carrots, peeled and grated

1 8-ounce can crushed pineapple

3/4 cups unsweetened shredded coconut

3/4 cups chopped walnuts

1/2 cup chopped dates

3/4 cup brown sugar

1/3 cup granulated sugar

3 large eggs

2 tsp vanilla

3/4 cup canola oil

1 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 1/2 tsp cinnamon

1 1/2 tsp powdered ginger

1/2 tsp nutmeg

1/2 tsp allspice

1/4 tsp salt

2 - 8 oz packs of cream cheese

2 tsp vanilla

4 oz white chocolate, melted

2 cups icing sugar

Preheat the oven to 350ºF. Grease two 8" cake pans and then dust with flour. For extra protection against sticking, you can also line the bottom of the pans with parchment paper.  

In a medium bowl, combine the grated carrots, crushed pineapple, coconut, walnuts, and dates. 

In a large bowl, beat the sugars, eggs, and vanilla on high until the volume has tripled in size. Reduce the speed to low and beat in the oil.  

In a small bowl, combine the dry ingredients. 

Fold the dry ingredients into the egg mixture until combined. Add the carrot mixture and stir to combine. 

Divide the batter amongst the two pans. Place the pans into the oven on the middle rack and bake for 30 minutes, or until a toothpick inserted comes out clean. 

Remove the cakes from the oven and let cool. Once cool enough to handle, remove them from the tins and let further cool on a wire rack. 

While the cakes are cooling, prepare the icing. 

Beat the cream cheese, vanilla, and melted chocolate on high speed until creamy and smooth. Add the icing sugar a half cup at a time and beat on low speed until incorporated. I like to taste a little after each addition and add more or less accordingly. The amount of icing sugar you use is optional. 

Spread one-third of the icing on top of the first cake. Place the other cake on top and use the rest of the icing on the sides and top. 

Can be store in the fridge for 4 days. 

Flourishing Foodie