Carrot Cake w/ white choc. cream cheese frosting

Robin Lieneke


This recipe once got me a raise. It is moist and flavorful. I am particularly proud of this one as it is my own creation. The best carrot cake I've ever eaten. People that don't like carrot cake have changed their mind over this cake. The raisins are optional and I often leave them out because my husband is not a raisin fan.


★★★★★ 1 vote

15 Min
40 Min


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2 c
all purpose flour
2 c
2 tsp
baking powder
2 tsp
baking soda
2 tsp
1 tsp
1/2 tsp
nutmeg, fresh grated
1 1/2 c
vegetable oil
2 1/2 c
grated carrots
1 can(s)
crushed pineapple, 9 oz.
1 tsp
vanilla extract
1 c
bourbon raisins (optional)
1 1/2 c
chopped pecans (devided)


1/2 c
1 c


1/2 c
butter, softened
1 8 oz. pkg
cream cheese, room temperature
6 oz
white chocolate, melted
1 lb
powdered sugar
1 tsp
vanilla extract

How to Make Carrot Cake w/ white choc. cream cheese frosting


  • 1Preheat oven to 350 degrees. In a large mixing bowl combine dry ingredients (first 7 ingredients) and stir to remove all lumps.
  • 2Add eggs and vegetable oil and mix well. Mix in carrots, pineapple, vanilla, 1 cup of pecans and raisins.
  • 3Pour batter into prepared 9 x 13 pan or 3 prepared 9 inch round pans. Bake 45-48 minutes for 9 x 13 or 38-40 minutes for round pans. Cool and frost. Sprinkle frosting with remaining 1/2 cup pecans.
  • 4TO MAKE BOURBON RAISINS: Put bourbon and raisin in a small saucepan. Heat just until the bourbon starts to boil. Turn temp to low and simmer for about 10-15 minutes (add a bit extra bourbon if needed). Remove from heat and drain any remaining liquid.
  • 5TO MAKE FROSTING. Combine butter and cream cheese and beat until smooth. Mix in white chocolate and powdered sugar. Beat until fluffy. Add vanilla and beat until combined.

Printable Recipe Card

About Carrot Cake w/ white choc. cream cheese frosting

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American

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