Kory's Carrot Cake

By Hklbrries

We made this cake in 3 (8-inch) cake pans, but you can use 2 (9-inch) cake pans instead. For 9-inch pans, bake 75 minutes instead of 60. The food processor makes quick work of chopping the carrots.


"Kory Rollison is as handy with a piping bag as he is with a firehose. When the 6-foot-5-inch firefighter isn't on duty as a captain in the Green Oak Township Fire Department in Brighton, MI, he can be found in his commercial-grade kitchen crafting wedding cakes and other delicate confections.

Pastry chef and firefighter - the two professions seem complete opposites. But Rollison's firefighting experience - talking people through tense, confusing situations - makes him a natural at calming nervous brides and grooms as they try to decide onthe perfect cake.

'Often they don't know what they're looking for,' he explains. 'I try to keep it simple for them by offering eight flavors instead of hundreds.'

As far as other firefighters giving him grief over his prowess with pastry, it doesn't happen. 'They know not to tease me,' laughs Rollison. 'If they do, I won't bring them any samples.'"

Story by Kristin Gough, a food writer in Canton, MI

Ingredients

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

Details

Servings 20
Adapted from relishmag.com

Preparation

Step 1

To prepare cake, preheat oven to 350 F. Line bottom of three 8-inch round cake pans with parchment paper. Leave sides of pan dry - no cooking spray needed.

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.

Combine flour, baking soda, salt, cinnamon, cloves and nutmeg; add to egg mixture, beating on low speed until blended (about 1 minute). Add carrots, walnuts and pineapple; mix until well combined.

Divide batter evenly among pans.

Bake 60 minutes, or until a wooden pick inserted in the center comes out clean.

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.

To prepare icing, place cream cheese in a 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.

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.

Nutrition Information:
Per serving
552 calories
41 g fat
100 mg cholesterol
7 g protein
42 g carbohydrates
1.6 g fiber
392 mg sodium