Kory's carrot cake
Darlene Adams of Modesto was hoping someone had a good recipe for carrot cake. We received an overwhelming response to Adams' request and will be featuring many of your recipes in upcoming weeks. This recipe comes from Margo Waters of Sacramento. It was created by Kory Rollison, a firefighter captain in Brighton, Mich., who is also a pastry chef.
4 large eggs
1 1/3 cups vegetable oil
2¼ cups sugar
2¼ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon cloves
½ teaspoon nutmeg
20 ounces carrots, finely chopped (about 3¼ cups)
½ cup chopped walnuts
1 cup crushed pineapple, well-drained
White chocolate cream cheese icing
1½ pounds cream cheese, room temperature
2 cups white chocolate chips, melted
¾ cup (1½ sticks) unsalted butter, room temperature
2 teaspoons grated lemon zest
Chopped walnuts, for garnish
For cake: Preheat oven to 350 degrees. 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, baking powder, 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 a knife around edge of cakes and remove from pans. Wrap in plastic wrap and refrigerate overnight.
For icing: Place cream cheese in 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 zest 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.
Per serving: 588 calories; 7 grams protein; 48 grams carbohydrates; 43 grams fat (17 saturated, 12 monounsaturated, 12 polyunsaturated, 2 other); 97 milligrams cholesterol; 392 milligrams sodium; 1 gram fiber; 35 grams sugar; 64 percent calories from fat.