Classic carrot cake with dreamy creamy white chocolate frosting from Rose's Heavenly Cakes by Rose Levy Beranbaum

  • carrots
  • ground cinnamon
  • cocoa powder
  • crème fraîche
  • raisins
  • cream cheese
  • eggs
  • white chocolate
  • store-cupboard ingredients
  • EYB Comments

    Can substitute sour cream for crème fraîche. See recipe for other variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for crème fraîche. See recipe for other variations.

  • Zosia on April 24, 2019

    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. I've tried but don't care for the accompanying frostings and am still in search of a cream cheese frosting I like. (Family likes the recipe from Baked Occasions). The latest rendition of this cake was frosted with Bravetart's cream cheese buttercream.

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