Rons Carrot Cake With White Chocolate Buttercream Recipes

RON'S CARROT CAKE WITH WHITE CHOCOLATE BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Grease two 9- by 2-inch round cake pans, attach a parchment circle to the bottom of each pan, grease and flour again.
• Mix well the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg and cayenne in a bowl. Toss in the walnuts and raisins to coat.
• Using a stand mixer, whisk the sugar, oil, vanilla and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and mix for 1 minute on low speed to incorporate.
• Divide the batter between the prepared pans. They will be about two-thirds full.
• Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes.
• Allow the cake to cool for 10 to 15 minutes, and then remove the cake from the pans onto a cooling rack. Cool completely before applying the frosting.
• To frost the cake, take the cooled cakes and carefully slice each one horizontally with a serrated knife to create 4 layers of cake. Place a small dollop of the Ron's White Chocolate Buttercream in the center of the serving platter; this will help affix your cake to the platter. Then, put the first layer of cake on the platter. Apply a generous amount of buttercream to the top center of the cake. Using a flat spatula, spread the buttercream, starting at the center and moving outward to the sides of the cake. It's important to use enough buttercream and to let the spatula only touch the top of it, so you don't pick up any crumbs from the cake.
• Next, fit the second layer on top and repeat. Then, refrigerate for 5 to 10 minutes to harden the fillings/buttercream.
• Repeat with the third layer and refrigerate for an additional 5 to 10 minutes.
• Lastly, add the fourth layer and apply buttercream until evenly distributed on both the top and sides of the cake.
• This makes a very tall cake. To serve, cut into strips the length of the cake and 2 inches wide and 1-inch thick rectangular cake slices.
• Place the sugar and egg whites in large metal mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm.
• Remove the bowl from the heat and whisk on high speed until stiff peaks form, about 5 minutes.
• Continue beating on low speed until cool, about 15 more minutes.
• Beat in small pieces of the cool but soft butter on low speed. The mixture may curdle before coming together. Gradually beat in the melted and cooled white chocolate.
• Re-beat occasionally while frosting the cake to maintain a smooth texture.

CARROT CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
• In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
• In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
• Add carrots, walnuts & pineapple, mixing until well combined.
• Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
• On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
• FOR THE FROSTING: 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, scraping down the sides of the bowl, then add the zest & beat until combined.
• Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
• Press chopped walnuts into the sides of the cake & ENJOY!

CARROT CAKE WITH WHITE-CHOCOLATE FROSTING

Steps:

• Cake:Preheat oven to 350 degrees. Brush two 8-inch round cake panswith butter. Line pans with parchment rounds; brush parchment
• Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg until thoroughly combined, 30 seconds. Beat eggs with granulated sugar on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. While still beating, slowly drizzle in butter, then beat in vanilla until combined. Reduce speed to low and add all but 1/2 cup of flour mixture, beating just until combined. Toss carrots with remaining flour mixture to evenly coat, then fold into batter. Divide batter evenly between pans; smooth tops with an offset spatula.
• Bake until cakes are puffed slightly and a tester inserted into centers comes out clean, 33 to 37 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool completely.
• Frosting:Meanwhile, beat cream cheese on medium-high speed until smooth and creamy, about 2 minutes. While still beating, gradually add chocolate until smooth, scraping down bowl as needed. Add butter and lemon juice; beat to combine. Reduce speed to low; beat in confectioners' sugar, 1/4 cup at a time, until smooth and combined.
• Cut each cake horizontally into 2 layers with a serrated knife. Place bottom layer of one cake, cut-side up, on a cake stand, preferably revolving, or a plate lined with parchment strips. Spread evenly with 3/4cup frosting. Top with other half of cake, cut-side down; spread evenly with another 3/4 cup frosting. Repeat layering and frosting with second cake. Spread 1 cup frosting evenly over top and sides to create a crumb coat. Refrigerate, uncovered, until frosting is firm, at least 30 minutes.
• Transfer remaining frosting to a pastry bag fitted with a petal tip, such as Ateco or Wilton #104. Starting at top center of cake and holding tip vertically, pipe frosting while slowly turning stand or plate, gradually working outward toward edges to create a swirl effect. Repeat process down side of cake, starting at top edge. (Sides will be easier to decorate if you keep large end of tip touching or almost touching cake, holding pointed tip perpendicular to cake while tracing down side.) If frosting starts to get too loose, refrigerate briefly just until firm, but not long enough to harden. Cake can be stored, uncovered, at room temperature up to 12 hours or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.