Ingredients
- 2 CUPS FLOUR(242 G)
- 2 TEAS BAKING POWDER
- 1 TEAS BAKING SODA
- 3/4 TEAS SALT
- 1.5 TEAS CINNAMON
- 1/2 TEAS NUTMEG
- 4 LARGE EGGS
- 1 CUP(200G) SUGAR
- 1 1/4 CUPS(271G) LIGHT BROWN SUGAR
- 1 CUP VEGETABLE OIL
- 1/2 CUP(113G) BUTTER, MELTED
- 1/4 CUP MILK
- 1 TBLS VANILLA
- 3 CUPS (300G) SHREDDED CARROTS
- 1 CUP(100G) CHOPPED WALNUTS
- FROSTING
- 3.5 OZ(100G) WHITE CHOC
- 1 POUND(454G) CREAM CHEESE, SOFTENED
- 3 TBLS(42G) BUTTER, SOFTENED
- 1 TBLS LEMON JUICE
- 1 TEAS VANILLA
- 1 2/3 CUPS(191G) CONF SUGAR
Preparation
Step 1
BUTTER AND FLOUR 2 9 INCH PANS. SIFT FLOUR, BAKING POWDER, BAKING SODA, SALT, CINNAMON, NUTMEG AND CLOVES. WHISK TOGETHER AND SET ASIDE.
USING PADDLE ATTACHMENT, BEAT EGGS, SUGAR, LIGHT BROWN SUGAR AT MEDIUM FOR ABOUT 2 MINS. AT LOW SPEED ADD OIL, MELTED BUTTER, MILK, VANILLA AND MIX UNTIL BLENDED. ADD FLOUR IN 3 ADDITIONS, MIXING UNTIL JUST BLENDED. ADD CARROTS, WALNUTS AND RAISINS IF DESIRED AND MIX UNTIL BLENDED. SCRAPE BATTER INTO PANS.
BAKE 25 TO 30 MINS. COOL 15 MINS.
FROSTING:
MELT CHOC. SET ASIDE TO COOL SLIGHTLY.
BEAT CREAM CHEESE AND BUTTER USING PADDLE ATTACHMENT AT MEDIUM UNTIL SMOOTH AND CREAMY. ADD WHITE CHOC AND MIX UNTIL BLENDED. INCREASE SPEED TO HIGH AND BEAT UNTIL SMOOTH AND CREAMY. USE FROSTING IMMEDIATELY OR IT WILL HARDEN..
PUT CAKE RIGHT SIDE UP ON CARDBOARD AND ADD 1 CUP FROSTING. ADD NEXT LAYER, UPSIDE DOWN AND FROST. REFRIGERATE. BRING TO ROOM TEMP BEFORE SERVING.