Carrot cake with white chocolate buttercream

Ingredients:

• Butter and flour for the pan

Dry ingredients:

• 3 cups (380 g) premium flour (sift first, then carefully spoon into a measuring cup)
• 1 tbsp baking powder
• 2 teaspoons of salt
• 1.5 tsp of baking soda
• 1 tbsp. ground cinnamon
• 1.5 tsp ground ginger
• 1 teaspoon ground nutmeg
• 1/2 tsp cayenne pepper
• 170g chopped walnuts (2 and 1/4 cups)
• 140 g (1 cup) raisins

Liquid ingredients:

• 3 tbsp. sugar
• 1 and 3/4 cups vegetable oil
• 1 tbsp vanilla extract
• 6 eggs
• 680 g coarsely grated carrots (6 cups)

White Chocolate Buttercream:

• 1.5 cups of sugar
• 9 large egg whites at room temperature
• 680g unsweetened butter, softened but not warm
• 225g white chocolate, melted and cooled to room temperature

Preparation:

1. Preheat the oven to 180°C (350°F). Grease two round cake pans (23cm in diameter and 5cm in height). Place a circle of parchment paper in the bottom of each pan, grease again, and dust with flour.
2. In a bowl, thoroughly combine the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, and cayenne pepper. Add the walnuts and raisins and stir until coated.
3. Using a stand mixer, beat the sugar, vegetable oil, flour extract, and eggs for 3 minutes on medium speed. Add the carrots and mix well. Add the dry ingredients and continue beating for 1 minute on low speed.
4. Spoon the batter into two prepared pans. They will be about two-thirds full.
   
   Bake for 50-60 minutes, check for doneness with a toothpick: the cake is ready if a toothpick inserted into the center comes out clean.
   
   Let the cakes cool for 10-15 minutes, then remove them from the pans and transfer them to a wire rack. Cool completely before frosting.
5. Before frosting, take the cooled cake layers and carefully cut each horizontally with a bread knife to create four layers. Place a small amount of white chocolate buttercream in the center of a cake plate; this will help secure the cake to the plate. Then, place the first cake layer on the plate. Spread a generous amount of buttercream in the center of the cake. Using a flat spatula, spread the buttercream, starting from the center and moving toward the edges. Use just enough buttercream so that the spatula only touches the surface of the cake and doesn't scrape up crumbs.
6. Then place the second layer on top of the first and repeat the entire process. Refrigerate the cake for 5-10 minutes to allow the cream (filling) to set slightly.
   
   Repeat all steps with the third layer and place in the refrigerator for another 5-10 minutes.
7. Finally, place the fourth cake layer on top and spread buttercream over it so that it completely covers the top and sides of the cake.
   
   This makes a very tall cake. To serve, cut the cake into strips lengthwise, then into rectangles 5 cm long and 2.5 cm thick.
   
   Culinary advice: During the rising and baking stages, you can use special foil strips with a damp cloth inside, wrapping them around the perimeter of the pan. This will ensure the cakes bake more evenly.
   
   White Chocolate Buttercream:
8. Place the sugar and egg whites in a large metal mixer bowl and place it over a double boiler. Beat until the sugar dissolves and the mixture becomes runny and warm.
9. Remove the bowl from the double boiler and beat the contents at high speed until stiff peaks form, about 5 minutes.
   
   Continue beating on low speed until mixture cools, another 15 minutes.
10. Beat the cooled but softened butter in small pieces at low speed. The mixture may curdle before it becomes smooth. Continue beating while gradually adding the melted and cooled white chocolate.
    
    While covering the cake with cream, beat it again from time to time to keep the texture smooth.
    
    Tips from a Pro:
    
    When whisking the sugar and egg whites, make sure the bottom of the mixer bowl doesn't touch the surface of the boiling water. Otherwise, the egg whites will simply turn into a sweet omelet.
    
    The finished buttercream can be transferred to a container and refrigerated for up to a week. Professional chefs prefer to use pasteurized egg whites—there's no need to separate fresh eggs, no unwanted yolks, and no unnecessary splatter.
    
    Buttercream can be stored in the freezer for up to 6 months.
    
    Before whipping, chilled buttercream must be brought to room temperature, otherwise it will curdle. If this happens, don't panic! Place the bowl in a double boiler and continue whisking; eventually, the mixture will become smooth again.
    
    Video recipe in English