Because of my Southern roots and possibly the rate at which I consume a slice of red velvet cake, most people are reasonably lead to believe it’s my favorite flavor. While red velvet is definitely near the top of my “Favorite Cakes” list, carrot cake has to take first place, specifically this Colossal Carrot Cake. There is something about the combination of warm spices and little bits of softened carrots all covered with a blanket of white chocolate cream cheese icing that makes this particular carrot cake so special. Not to mention it is 4 layers, which is where the name Colossal Carrot Cake comes from.
My cousin and I came across this recipe from allrecipes.com and through the years I have adapted it to make it absolutely flawless. This year, I made it for Easter and it was a huge hit! By the time we got back home there was only one slice left. I took that as a good sign.
Never in my life (and no, I’m not just being dramatic) have I had a cake this dense, moist, and delicious. If you like carrot cake, this will change your life. If you don’t think you like carrot cake, this will change your mind. Gar-ron-teed.
Ginger, nutmeg, and cinnamon… “The three best friends that anyone could have!” -Alan from The Hangover
Sugar and oil. A great start if you ask me. But what do I know.
So now I’m going to be really honest with y’all….
I did not take anymore picture of the baking process. WHOOOOOPSIES. I’m not sure if I got too excited for it to be done or if I was just tired because I was making this puppy into the wee hours of the night. Either way… I only have a lot of “after” pictures. But really, that is all you need to see how amazing this cake looks!
Like I said… Colossal.
GONE! Well, almost. This is proof that having a sweet tooth is genetic. WAY TO GO FAM!
Colossal Carrot Cake:
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 4 teaspoons of ground cinnamon
- 1 1/4 teaspoon nutmeg
- 1/2 teaspoon of ground ginger
- 3 teaspoons of baking soda
- 2 1/2 cups of white granulated sugar
- 1/2 cup of light brown sugar
- 2 eggs
- 1 cup Canola or vegetable oil
- 3 teaspoons of vanilla
- 4 cups of carrots, finely shredded
White Chocolate Cream Cheese Icing:
- 4 oz. of good quality white chocolate (I used Ghirardelli), melted
- 8 oz. of cream cheese, at room temperature
- 1/2 cup of unsalted butter, at room temperature
- 1 teaspoon of vanilla
- 5 cups of powdered sugar
- 3 tablespoons of heavy whipping cream
- 1 cup of walnuts or pecans, chopped (optional)
Preheat your oven to 350 degrees and prepare two circular cake pans with parchment paper and non-stick spray. In a small pan over low heat, melt the white chocolate and set aside for later. In a food processor, shred enough carrots (I used baby carrots) to make 4 cups and set aside. In a large bowl combine the flour, salt, cinnamon, nutmeg, ginger, and baking soda. In the bowl of a stand mixer beat the sugars and the eggs until they become slightly lighter in color. With the mixer on low-medium speed, slowly add in the oil. Add the vanilla. Beat this mixture on high until it turns light and airy. Pour this mixture into the bowl of dry ingredients and stir until just combined. Fold in the carrots.
I only have 2 circular cake pans. For this reason, I had to bake the cake two layers at a time. Here is what I did:
Pour 1/4 of the mix into a cake pan and another 1/4 in another cake pan. Bake at 350 degrees for 17-18 minutes. Let the layers cool completely and carefully turn them out onto a cooling rack covered with parchment paper. Prepare the two cake pans again and evenly distribute the remainder of the batter into each. Bake these two layers for 17-18 minutes too and let them cool completely.
If you have 4 circular cake pans and a big enough oven, bake all 4 layers at the same time! If layered cakes aren’t you thaaaaaaang, this recipe makes 24 cupcakes. Bake cupcakes at 350 degrees for 23-25 minutes.
To make the icing, in the bowl of a stand mixer add the cream cheese and butter and beat it until it is smooth. Add the cooled white chocolate and vanilla and combine. Add the powdered sugar 1 cup at a time, mixing well after each addition. Remember to scrape down the sides of your bowl! Add in the heavy whipping cream 1 tablespoon at a time. After each addition whip the icing on high speed for about 10 seconds. This should get your icing nice and fluffy!
To assemble your cake, put a thin layer of icing on the base of your cake stand to make sure your cake won’t move. Lay down the first layer, top with icing, and repeat until all 4 layers are assembled. I never ice the sides of my cakes, but you can ice it however you want! Lastly, sprinkle the nuts on top and you are FINALLY done!
This cake is a labor of love, but it is SO WORTH IT.