Classic Carrot Cake with Dreamy Creamy White Chocolate Frosting

This is a great carrot cake - it's very moist and light, mildly spicy and doesn’t have any of the add-ins that so many people take exception to ie coconut, pineapple, chopped nuts, raisins (raisins are optional in the recipe). It’s also oil-based and uses a lot of carrots (1 lb shredded!).

The most time consuming part of the recipe is prepping the carrots; once that’s done, the batter comes together in a just a few minutes. I’ve made this cake often for large gatherings and baked it in different sizes of pans including a 9”x13” and as cupcakes and it always turns out very moist and delicious; I used 1.5x the recipe to bake the 3 layers in the photo.

I don’t personally like white chocolate with carrot cake so I use the frosting variation with powdered sugar. It’s a little on the soft side but it’s not as sweet as some and retains a little of the "tang” of the cream cheese.

A great basic recipe!