Kory’s Carrot Cake

  • Yield: 20 servings
  • Prep: 40 mins
  • Cook: 60 mins


4large eggs
1 1/3cups vegetable oil
2 1/4cups sugar
2 1/4cups all-purpose flour
2teaspoons baking soda
2teaspoons baking powder
1/2teaspoon salt
2teaspoons cinnamon
1/2teaspoon cloves
1/2teaspoon nutmeg
20ounces carrots, finely chopped (about 3 1/4 cups)
1/2cup chopped walnuts
1cup crushed pineapple, well-drained
White Chocolate Cream Cheese Icing:
1 1/2pounds cream cheese, room temperature
2cups white chocolate chips, melted
3/4cup (1½ sticks) unsalted butter, room temperature
2teaspoons grated lemon rind
Chopped walnuts, for garnish


  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.

—Recipe by Kory Rollison

Mark Boughton/styling: Teresa Blackburn


Nutritional Info *per serving

  • Glycemic Load 16.08
  • Calories 530
  • Fat 41g
  • Saturated Fat 16g
  • Polyunsaturated Fat 12g
  • Monounsaturated Fat 10g
  • Cholesterol 95mg
  • Sodium 390mg
  • Potassium 210mg
  • Carbohydrate 38g
  • Fiber 1g
  • Sugars 36g
  • Protein 5g
  • Trans Fat 1g
  • Vitamin A 80%
  • Vitamin C 4%
  • Calcium 10%
  • Iron 4%