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Kory's Carrot Cake

Kory's Carrot Cake

A three layered carrot cake with luscious white chocolate cream cheese icing. This may simply be the best carrot cake you've ever tasted! Try stopping at just one slice. Seriously. Try.

Prep: 40 days Cook: 60 days
Serves: 20 Save

Ingredients (18)


  • 4 Large Eggs
  • 1⅓ cup Vegetable Oil
  • 2¼ cup Sugar
  • 2¼ cup All Purpose Flour
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • ½ tsp Salt
  • 2 tsp Ground Cinnamon
  • ½ tsp Ground Cloves
  • ½ tsp Ground Nutmeg
  • 20 oz Carrots
  • ½ cup Walnuts, Chopped
  • 1 cup Crushed Pineapple

White Chocolate Cream Cheese Icing

  • 1½ lb Cream Cheese
  • 2 cup White Chocolate Chips
  • 1½ Unsalted Butter Sticks
  • 2 tsp Lemon Zest
  • 1½ cup Walnuts, Chopped
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  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. 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. 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. Divide batter evenly among pans.
  5. Bake 60 minutes, or until a wooden pick inserted in the center comes out clean.
  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. 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. 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. Serves 20.