Carrot Cake with White Chocolate Cream Cheese Frosting

For my younger sister's birthday, I baked this delicious carrot cake. Carrot cake is carrot cake and you can't get too many variations from it. This basic carrot cake recipe is simply delicious as it is very moist and even somewhat healthy for you. =) We, in the Pena home, are of the opinion that carrot cake must always be frosted with cream cheese frosting. However, if one desired to decorate a carrot cake for someone's birthday, for instance, it would be of much import to use a frosting that would have more stability. Thus, our find of White Chocolate Cream Cheese Frosting which you can find below the instructions for the cake. Enjoy!!


1 cup honey
1/2 cup butter, softened
1/4 cup coconut oil
4 eggs, well beaten
1 1/2 cups whole wheat pastry flour
1/2 cup unbleached flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons vanilla
3 cups grated carrot
1/2 cup chopped walnuts (optional)

Preheat oven to 350. Whip honey, butter, and oil together in a medium-sized bowl. Add eggs. Mix dry ingredients together and blend into honey-oil mixture. Add vanilla. Fold in carrots and, if using, walnuts.
Bake in oiled 13x9-inch pan or two 9-inch pans for 40-45 minutes and 30-35 minutes, respectively, until toothpick comes out clean. Cool and frost cake with White Chocolate Cream Cheese Frosting.


White Chocolate Cream Cheese Frosting

10 ounces white chocolate, chopped
10 ounces cream cheese
10 tablespoons butter, softened
1 1/4 teaspoons vanilla
2 1/2 cup powdered sugar

Melt the chocolate in a bowl set over a pot of gently simmering water. Remove from heat, cool until lukewarm, and set aside. Beat the cream cheese and butter until smooth in a large bowl with a mixer set on medium speed. Add the melted chocolate and vanilla and mix until incorporated. Add sugar and mix until frosting is light and fluffy.

Makes 5 cups