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Cardamom Spiced Carrot Cake with White Chocolate Cream Cheese Icing Recipe

Cardamom Spiced Carrot Cake with White Chocolate Cream Cheese Icing Recipe

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Cardamom Spiced Carrot Cake with White Chocolate Cream Cheese Icing

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Ingredients:

Serving

baking spray (recommended : baker's joy)
3/4 cup vegetable oil
1 1/2 cups white sugar
1/2 cup light brown sugar , packed
2 tsp vanilla extract
4 large eggs, at room temperature
3 cups grated carrots ( about 6 to 8 carrots)
1/2 cup drained crushed pineapple
2 1/2 cups unbleached all-purpose flour , plus 1 tbsp
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
1/2 tsp ground cinnamon
1 cup buttermilk, at room temperature
3/4 cups toasted pecans, chopped
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 packages (12 oz) cream cheese, at room temperature
6 cups confectioners' sugar , sifted
2 tsp vanilla extract
4 oz fine white chocolate, melted and cooled
2 tbsp heavy cream
1 cup sliced almonds, toasted and coarsely chopped

Directions:

For the cake:
Preheat the oven to 350 degrees F. Grease 3 (8-inch) round cake pans and line the bottom of the pans with parchment paper. Spray the paper and pans with baking spray. Set the pans aside until ready to use.
In the bowl of an electric mixer on medium speed, beat the oil and sugars together until combined. Mix in the vanilla and add the eggs, 1 at a time, mixing well after each addition. Add the carrots and pineapple and mix until combined.
In a large bowl sift together the 2 1/2 cups flour, baking powder, baking soda, salt, cardamom and cinnamon. With the mixer speed on low, add the flour mixture to the carrot mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined. In a small bowl, toss the pecans with the remaining 1 tablespoon of flour. Fold the pecans into the batter.
Pour the batter evenly into the prepared cake pans. Bake until a toothpick inserted in the center of the cakes comes out clean, about 35 to 45 minutes. Cool the cakes in the pans on wire racks for 15 minutes. Remove the cakes from the pans and cool completely on the racks.
While the cakes are cooling, prepare the icing. In the bowl of an electric mixer on medium speed, beat the butter and cream cheese together until well combined. Reduce the speed to low and gradually add the confectioners' sugar. Mix until combined. Add the vanilla and white chocolate. Increase the speed to medium-high and beat until smooth, about 1 to 2 minutes. Set aside 1 cup of icing for decoration. Add the heavy cream and beat until combined.
To frost the cake, arrange 1 cake layer on a cake plate. Spread the top with the cream cheese icing and top with a second and third cake layer, spreading the icing between each layer. Spread the icing on top and around the sides of the cake. Apply the almonds to the sides of the frosted cake. Fill a pastry bag, fitted with a star tip, with the reserved icing and pipe a border around the top of the cake. Cut the cake and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1686.18 Kcal (7060 kJ)
Calories from fat	599.38 Kcal
		% Daily Value*
Total Fat	66.6g	102%
Cholesterol	133.11mg	44%
Sodium	368.93mg	15%
Potassium	676.69mg	14%
Total Carbs	267.9g	89%
Sugars	225.52g	902%
Dietary Fiber	6.72g	27%
Protein	16.09g	32%
Vitamin C	4.4mg	7%
Vitamin A	0.6mg	20%
Iron	3.9mg	22%
Calcium	225.2mg	23%

Amount Per 100 g
Calories	360.86 Kcal (1511 kJ)
Calories from fat	128.27 Kcal
		% Daily Value*
Total Fat	14.25g	102%
Cholesterol	28.49mg	44%
Sodium	78.95mg	15%
Potassium	144.82mg	14%
Total Carbs	57.33g	89%
Sugars	48.26g	902%
Dietary Fiber	1.44g	27%
Protein	3.44g	32%
Vitamin C	0.9mg	7%
Vitamin A	0.1mg	20%
Iron	0.8mg	22%
Calcium	48.2mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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