Tip: Try raisins or chopped dried pineapple instead of nuts if allergies are a concern.
- 3 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 4 eggs
- 1-1/4 cups lightly packed brown sugar
- 1 cup canola oil
- 1 tsp vanilla
- 3-1/2 cups grated carrots
- 1 cup coarsely chopped walnuts or pecans
- 168 g white chocolate, coarsely chopped
- 2 250-g pkgs cream cheese, cut into cubes, at room temperature
- 3/4 cup unsalted butter, at room temperature
- 3 cups sifted icing sugar
- 1 tsp vanilla
- Preheat oven to 350F. Oil two 9-in.-round cake pans. Line bottom of pans with parchment paper. Stir flour with baking powder, baking soda, cinnamon and salt in a large bowl. Whisk eggs with brown sugar, oil and vanilla in another bowl. Stir in grated carrots. Make a well in centre of flour mixture. Add carrot mixture and nuts. Stir just until mixed. Divide batter between pans. Smooth tops.
- Bake in centre of oven until a cake tester inserted into centre of cakes comes out clean, 25 to 30 min. Run a knife around edges of cakes. Cool in pan, on a rack, 10 min, then turn cakes onto rack and cool.
- For icing, microwave chocolate in a microwave-safe bowl on medium until almost melted, 1 to 2 min. Stir until smooth. Cool. Beat cream cheese and butter in a large bowl, using an electric mixer, until creamy. Beat in icing sugar, then cooled chocolate and vanilla. Refrigerate icing to firm it up, 15 to 30 min. If making ahead, cover and refrigerate up to 1 week. Then leave at room temperature until soft enough to spread easily.
- Assemble a 4-layer cake by carefully slicing each cake in half horizontally. (This cake also looks great in 2 layers.) Place 1 layer on a cake plate. Spread with a scant cup of icing. Top with another layer and repeat icing. Continue with remaining layers and icing. Iced cake will keep well in refrigerator for 3 days.
Originally published in the November 2016 issue of Walmart Live Better.
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