Carrot cake with white chocolate cream cheese frosting

Happy Thanksgiving everyone!  I have been on a baking extravanganza but have not had the chance to post on the blog.  I also have watching a lot of netflix.  I know I am wasting valuable time but I cannot help it.

Anyhow, I made this carrot cake for a friends birthday.  I am been browsing so many recipes but I settled with this one from Bon Appetit.  Why?  I wanted moist cake that combines shredded coconut, crushed pineapples, and raisins.  Also, I have learned that using organic or good carrots will give better moist results.  So do not use baby carrots since it does not have enough juice in them.  I also wanted the tangy taste of buttermik so this recipe uses it.

I will be trying various carrot cake recipe to find my ultimate carrot cake.  My old stand by recipe calls for 3 sticks of butter but I think that when it comes to carrot cake , oil will keep the cake moist.

I wanted to try a different take on cream cheese frosting that is a traditional frosting for a southern carrot cake.  But, I am not fond of using so much powdered sugar.  So, I melted a handful of white chocolate chips in the microwave and used it to sweetened the frosting.  That way, I did not use as much of the powder sugar.

Another important element to consider is not to use nuts in the cake itself to make slicing the cake a lot of easier.  The ground nuts are pressed onto the sides of the cake so nut lovers woud not stand up in protest!


Carrot cake (source: Bon Appetit)

2c AP flour 2t baking soda

2t ground cinnamon

1/2t salt

1.5c  sugar

3 large eggs

3/4c buttermilk

3/4c vegetable oil

1t vanilla extract

2c coarsely grated peeled carrots

1/5c sweetened flaked  coconut

1 8oz can crushed pinapple in juice

1c coarsely chopped pecans


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