Kory's Carrot Cake

Kory's Carrot Cake

A three-layered carrot cake with luscious white chocolate cream cheese icing.

1 hr 40 min Prep: 40 min Cook: 1 hr
Serves: 16 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 Chopped Walnuts
  • 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 Chopped Walnuts


  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 16.