4/22/10

carrot cake w/ cream cheese filling and white chocolate ganache

carrot cake w/ cream cheese filling, topped white choco ganache

I wonder if anyone will read this post. I mean the photos kind of really speak for themselves without having to say anything. But I want to mention the thought process for this one, or rather the creation for this is from it's brother the pb chocolate cake w/ chunky pb cheese filling and chocolate ganache. Ever since I made that one I've always wanted to make a white version. When I say white version I mean a white chocolate ganache. Can't recall that I've ever seen anyone make a white chocolate ganache before--I'm sure someone has and I've wanted to as well. Keep in mind if you do make this, the white chocolate ganache is a frisky, impatient little one. It needs constant stirring and monitoring; it's not that easy to get the right consistency like its dark chocolate brother. But once I did get it right it really was fun to watch it 'slowly' pour down the cake because it is REALLY thick and really slow to move. Almost like a melted fondant.





carrot cake w/ cream cheese filling & white chocolate ganache
cake & filling adapted from America’s Test Kitchen
print recipe

cook notes: If you like nuts in your cake, stir 1 1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition; 1 cup can be added along with the carrots. If you add both nuts and raisins, the cake will need an additional 10 to 12 minutes in the oven.

carrot cake
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 ts baking powder
1 ts baking soda
1 1/4 ts ground cinnamon
1/2 ts ground nutmeg
1/8 ts ground cloves
1/2 ts table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 1/2 cups vegetable oil , or canola oil

cream cheese filling (I halved all this as I only needed it for the filling)
8 ounces cream cheese , softened but still cool
5 TB unsalted butter softened, but still cool
1 TB sour cream
1/2 ts vanilla extract (I did not add this in)
1 1/4 cups confectioners' sugar (I sifted mine)
(I added in a large pinch of salt)
(I added in a handful of toasted coconut to this and chopped/toasted pecans)

For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment. (I did two regular cake pans)

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
In food processor fitted with large shredding disk (see below for mixer method), shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. Wipe out food processor workbowl and fit with metal blade. Process granulated and brown sugars and eggs until frothy and thoroughly combined, about 20 seconds. With machine running, add oil through feed tube in steady stream. Process until mixture is light in color and well emulsified, about 20 seconds longer. Scrape mixture into medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.

For the frosting (See below for mixer method): When cake is cool, process cream cheese, butter, sour cream, vanilla, and salt in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add SIFTED confectioners' sugar and process until smooth, about 10 seconds. Then add in the toasted coconut and chopped pecans and stir.

Run paring knife around edge of cake to loosen from pan. Invert cakes onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.) (So, I spread frosting in between the two cakes nice and thick since I was going to put a white chocolate ganache on the top. Do what you like at this point use the frosting all over or just in the middle. There was a good amount of frosting left over, so I just went ahead and froze the rest)

MIXER METHOD
Instead of Step 3 above, follow these directions: Shred carrots using large holes of box grater (you should have about 3 cups); transfer carrots to bowl and set aside. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.

Instead of Step 4 above, follow these directions: When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.

Once the cakes were frosted in the middle I went ahead and let it chill in the fridge while I made the white chocolate Ganache and made some toasted coconut.

You can toast about ½ cup of moist coconut in the over at 350 degrees for about 10 minutes or until JUST brown. Set aside.

white chocolate ganache

a small saucepan or double boiler
14 ounces white chocolate, coarsely chopped
½ cup heavy cream
½ tsp vanilla extract
1-2 TB butter

Melt white chocolate, heavy cream, and extract over a double boiler. Do not boil. You need to stir this A LOT. It will take a long time before it gets to a thick consistency.
Now if you want a little bit of shine to your Ganache add some butter into it just after you take it off the heat. When it’s melted then add butter and take off heat immediately. Stir to combine butter completely. Keep stirring. And stirring. I like to let my Ganache sit a bit before using; the longer it sits the thicker it gets.

assemble
Take the cake out of the fridge and gently pour on the white chocolate ganache. It should flow freely on it’s own or you can give it a little help with a wet spatula. This ganache is a lot thicker and slower to spread then it’s dark chocolate brother. So be patient with it and see how it flows. While the ganache is still at the soft stage make sure to add the toasted coconut on top before it hardens--optional of course.

Let ganache set up before slicing into it. When you are ready to slice into it, make sure to use a very sharp knife as this Ganache is thick and harder to cut.

71 comments:

  1. AMAZING pictures! I love the thick ganache dripping down.

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  2. this wins in my book on many levels but the main one is NO WALNUTS - unless I missed seeing them (allergic)

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  3. Looks like a winner to me. I love carrot cake and the white chocolate ganache looks like a great alternative to the usual cream cheese frosting.

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  4. yum! I love carrot cake. Usually I stick to the classic cream cheese frosting, but white chocolate ganache sounds delicious.

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  5. Oh my god look at the chocolate ganache!
    Gorgeous looking carrot cake!

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  6. Boy is that GORGEOUS looking! I can't even fathom how good it must taste. White chocolate is my absolute favorite! Mail me a slice will you??

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  7. Oh.My.Goodness! This looks incredible. My favorite!!!!

    xxMK

    http://delightfulbitefuls.blogspot.com/

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  8. That looks like the best carrot cake EVER!!!

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  9. Oh my that ganache looks amazing! I actually like white chocolate infinitely more than dark...and carrot cake above all other things in the world. What a great recipe!

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  10. You were right, it was tough reading that. Too much distraction all around. Love that ganache!

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  11. Good lord that is one gorgeous looking cake. I love how thick both layers of the cake are and the ganache looks like it was well worth all the effort. I have never seen a white chocolate ganache. So did you keep this or did it go to the husbands office?

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  12. Whoa that ganache is the business! Nuts on carrot cake are oh so necessary, so yay for pecans. Love this one.

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  13. Oh, dear God, Dawn. I may print and frame this one.

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  14. I did read the post....but the pictures kept distracting me ;) WOW. Amazing. I'll take one (no nuts for me please ;))

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  15. That definitely looks divine! I wish I could have seen the white lava flow!

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  16. Oh Dawn...I just don't know what to say. Every time, you always out do yourself. I'm not a huge white chocolate fan, but with carrot cake and cream cheese filling, I think I would be all over this!

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  17. I don't need to tell you how much I'm loving this right now, do I? Well... I just did. :) And I'm not usually a fan of carrot cake, too.

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  18. seriously drooling right now. do you have any cake left? can i come visit? :) holy heck, YUM!

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  19. God that looks amazing. I want to frame that picture.

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  20. This really looks outstanding. I love white chocolate but have never tried it as an icing for carrot cake. I'm going to make it a point to visit here more often. I really love your blog. I hope you are having a wonderful day. Blessings...Mary

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  21. this chocolate ganache looks awesome!

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  22. This is one gorgeous cake - and I'm thinking a great idea for Grumpy's birthday (I save carrot cake for his birthday for the most part). He is very fond of carrot cake AND white chocolate.

    Oh, and BTW, I still read the post but really drooled over the photos!

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  23. Esta receta con tu permiso me la voy a copiar. Tiene un aspecto increible. Un saludo

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  24. Wow!!! Yummy........ It looks so pretty and yummy. Thanks for sharing the recipe. I will surely try this out.

    Take the Cake Personality Test and find out which cake are you like. I have taken the test and enjoyed a lot. Hope u too will enjoy it. Have Fun!!

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  25. You must have mental telepathy because this is a cake right out of my wildest dreams! Carrot cake is by far my favorite kind of cake, and I'm a total sucker for white chocolate. Gorgeous cake!!

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  26. after staring at the pictures for a good three minutes, i did get around to reading your post. this is an excellent creation, as two of the things i love most in this world are carrot cake and white chocolate. bravo.

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  27. ...and here i thought the cream cheese icing for a carrot cake was the ultimate....wrong! White chocolate ganache rules!

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  28. WOW! Just discovered your website and I love it! Your pictures are spectacular and I love your recipe ideas!~

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  29. Yes, I did read the post, because it led me to that peanut butter porn cake. My gosh, cake has never looked so good...

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  30. It was tough but I managed to stop staring at the photos long enough to read you post! 8-)

    From the looks of it, the white chocolate ganache is well worth all the stirring - look how lovingly it drapes over the cake! (But I'm also happy you kept the cream cheese). Want, want, want!

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  31. eh, did i read wrongly? carrot cake WITH white chocolate ganache? that's amazing! i never had it before, but i can imagine how good it will taste!

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  32. Oh my I want a huge slice of that

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  33. Good lord woman - you never cease to amaze me. This looks fantastic!!! Great photos too.

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  34. That is one gorgeous and deadly looking cake! I LOVE thick dripping icing!

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  35. I need an excuse to make that. Can you believe my family doesn't like carrot cake??

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  36. Oh, my that white chocolate ganache looks amazing on top of the delicious carrot cake!

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  37. Yes, Dawn, I DO read all your posts! But I'm mainly interested in the white chocolate right now. I've worked with white chocolate before....think it's a royal pain. I make a raspberry white chocolate tart that is problematic I get it done though) and some white chocolate covered chocolate mint cookies I made and posted last Christmas. It hardens soooo fast, I had to keep reheating to dip the cookies. And they never turned out the way they did in the mag photo. (natch) Will definitely try adding butter for shine the next time though. It does take patience. Much simpler to use dark chocolate!

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  38. mmm. carrot cake. cream cheese. white chocolate. SOLD.

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  39. Read what? Were there words???
    AMAZING sista!
    The Ghetto fairy says....Haaaaaaayyyyyy!

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  40. Carrot cake with cream cheese frosting is one of my favourite cakes! The addition of white chocolate is also a nice touch. It's moments like these when I wish I had a KitchenAid stand mixer. Call me lazy but I can't fathom the thought of having to mix all the ingredients with a hand whisk and then shred the carrots with a cheese grater...oy, my upper arms will ache after all that activity :)

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  41. This is heavenly! The ganache takes the cake! Love it.

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  42. YUM!! That frosting looks too good! Sorry I haven't been visiting lately.

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  43. Truly gorgeous. My husband's favorite cake is carrot cake and he loves white chocolate anything so this is just about perfect for him. Thank you so much for the white chocolate recipe. I can never get mine to a liquid enough consistency, no matter what recipe I use. Your photos are proof that you succeeded!

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  44. Holy Moly! this is heavenly. i love that youve put a layer through the middle just to add to the perfection!

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  45. How good does this look!! I mean, wow!

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  46. Drool! I always like white chocolate. I did a white chocolate ganache for an Opera Cake I made. I really like it. Long before I fell in love with chocolate, I lvoed whtie chocolate. I just love you think Dawn.

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  47. Holy crap. That cake is made of win. Heh, the ganache does kind of look like fondant. :D

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  48. Could you please box that cake up and send it to me? This looks delicious!!!

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  49. A homey, traditional carrot cake all done up with ganache. I'm swooning and can barely type as I ogle those photos. ;)

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  50. Your first picture was talking to me, "Eat me!" Truly amazing pictures! I can resist a good carrot cake :)

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  51. just wanted to pop back over and let you know i made some of your cookies... off the hook! love them :)

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  52. Absolutely stunning, this cake is just calling my name. What time should I come over?
    *kisses* HH

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  53. Aaah, carrot cake, cream cheese, white chocolate - all weaknesses of mine :) Congrats on the rolling pin!

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  54. looks awesome. i am so afraid of melting white chocolate. it almost always ends in disaster for me. regular chocolate is fine. white is my nemesis.

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  55. Oh, you! I can juuusst taste that! It looks freaking incredible. Amazing!

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  56. wow that really looks amazing. I like that the white choc ganache is kinda like a fondant. You are making some decadent cakes :)

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  57. I like carrot cake1 I like carrot cake with nuts, so I'll follow your advice next time and add them to the batter. GREG

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  58. Loving that thick layer of frosting on top. So pretty!

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  59. Wonderful cake Dawn. I am a big fan of white chocolate so I would happily run my finger across that thick dripping ganache to eat! I love how moist and wholesome the cake looks inside yum.

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  60. What a tremendously fabulously looking georgous filled cake!


    Waw!!! This is surely spine trilling!!!

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  61. Looks ALMOST too good to eat!

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  62. This looks just phenomenal. I can really imagine the white chocolate with the luscious carrot cake.

    Damn, and I swore off desserts til June!
    One won't hurt will it?

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  63. I love the way the icing covers so well!!

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  64. Everything on you blog looks so delicious and tasty, that I am obliged to switch of the computer now, otherwise I will go and open my freezer, where I have some extra ganache (although dark chocolate) frozen....I am glad that I found you, take care!

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  65. is it too soon to tell you that I think I love you?

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  66. I've seen so many recipes lately for carrot cake! So far, I think yours must be the best! The other one I really like is Scott's Carrot Cake with Cream Cheese Frosting. What do you think? Happy Baking!

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  67. Thank you so much for your recipe, this was the exact texture and look I was going for and it worked perfectly.

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