Best 3 Rons Carrot Cake With White Chocolate Buttercream Recipes

Indulge in the delectable delight of Ron's Carrot Cake with White Chocolate Buttercream, a symphony of flavors that will tantalize your taste buds. This classic cake recipe, passed down through generations, boasts moist and tender carrot cake layers, studded with crunchy walnuts and infused with warm spices like cinnamon, nutmeg, and ginger. The crowning glory is the luscious white chocolate buttercream, a velvety smooth frosting that perfectly complements the carrot cake's earthy sweetness. The article also includes a variation of the carrot cake with a cream cheese frosting, offering a tangy contrast to the cake's sweetness. Additionally, discover the secrets behind Ron's signature white chocolate buttercream, a versatile frosting that can elevate any cake or cupcake.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT CAKE WITH WHITE-CHOCOLATE FROSTING

Carrot Cake with White-Chocolate Frosting image

Ruffles of white chocolate-cream cheese frosting take this carrot cake to the next level. Seen from above, it looks like a rose. Make this cake a day or two ahead for the best flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 4h

Number Of Ingredients 16

Ingredients

2 1/2 sticks unsalted butter, melted, plus more for pans
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla extract
12 ounces carrots (about 5 medium), peeled and shredded on the fine holes of a box grater or food processor (about 3 cups)
16 ounces cream cheese, room temperature
9 ounces white chocolate, coarsely chopped (1 3/4 cups), melted and cooled slightly
2 1/2 sticks unsalted butter, room temperature
2 tablespoons fresh lemon juice
1 1/4 cups confectioners sugar, sifted

Steps:

Cake:Preheat oven to 350 degrees. Brush two 8-inch round cake panswith butter. Line pans with parchment rounds; brush parchment
Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg until thoroughly combined, 30 seconds. Beat eggs with granulated sugar on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. While still beating, slowly drizzle in butter, then beat in vanilla until combined. Reduce speed to low and add all but 1/2 cup of flour mixture, beating just until combined. Toss carrots with remaining flour mixture to evenly coat, then fold into batter. Divide batter evenly between pans; smooth tops with an offset spatula.
Bake until cakes are puffed slightly and a tester inserted into centers comes out clean, 33 to 37 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool completely.
Frosting:Meanwhile, beat cream cheese on medium-high speed until smooth and creamy, about 2 minutes. While still beating, gradually add chocolate until smooth, scraping down bowl as needed. Add butter and lemon juice; beat to combine. Reduce speed to low; beat in confectioners' sugar, 1/4 cup at a time, until smooth and combined.
Cut each cake horizontally into 2 layers with a serrated knife. Place bottom layer of one cake, cut-side up, on a cake stand, preferably revolving, or a plate lined with parchment strips. Spread evenly with 3/4cup frosting. Top with other half of cake, cut-side down; spread evenly with another 3/4 cup frosting. Repeat layering and frosting with second cake. Spread 1 cup frosting evenly over top and sides to create a crumb coat. Refrigerate, uncovered, until frosting is firm, at least 30 minutes.
Transfer remaining frosting to a pastry bag fitted with a petal tip, such as Ateco or Wilton #104. Starting at top center of cake and holding tip vertically, pipe frosting while slowly turning stand or plate, gradually working outward toward edges to create a swirl effect. Repeat process down side of cake, starting at top edge. (Sides will be easier to decorate if you keep large end of tip touching or almost touching cake, holding pointed tip perpendicular to cake while tracing down side.) If frosting starts to get too loose, refrigerate briefly just until firm, but not long enough to harden. Cake can be stored, uncovered, at room temperature up to 12 hours or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

VANILLA CAKE WITH VANILLA BUTTERCREAM FROSTING

Vanilla Cake with Vanilla Buttercream Frosting image

Indulge in this layer cake topped with rich buttercream-a vanilla lover's dream. I use pure vanilla extract for the best flavor. -Michelle Dorsey, Wilmington, Delaware

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

3/4 cup unsalted butter, softened
1-1/2 cups sugar
3 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/3 cups cake flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
FROSTING:
1 cup unsalted butter, softened
3 teaspoons clear vanilla extract
2-1/2 cups confectioners' sugar
Optional: Colored sprinkles or nonpareils

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared pans, dividing batter evenly. , Bake at 350° until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Decorate with sprinkles or nonpareils if desired.

Nutrition Facts : Calories 420 calories, Fat 22g fat (13g saturated fat), Cholesterol 89mg cholesterol, Sodium 171mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.

CARROT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE ICING

Carrot Cupcakes with White Chocolate Cream Cheese Icing image

This is a very moist and light carrot muffin. It's not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off.

Provided by BAKERAMA

Categories Desserts Frostings and Icings Chocolate

Time 1h55m

Yield 12

Number Of Ingredients 21

Ingredients

2 ounces white chocolate
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon orange extract
4 cups confectioners' sugar
2 tablespoons heavy cream
2 eggs, lightly beaten
1 ⅛ cups white sugar
⅓ cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded carrots
½ cup crushed pineapple
1 ½ cups all-purpose flour
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Nutrition Facts : Calories 639.1 calories, Carbohydrate 84.7 g, Cholesterol 76.2 mg, Fat 32.2 g, Fiber 1.8 g, Protein 6 g, SaturatedFat 12.7 g, Sodium 317.4 mg, Sugar 69.2 g

Tips:

To achieve the perfect texture for your carrot cake, make sure to use a combination of granulated sugar and brown sugar. The granulated sugar provides a crisp texture, while the brown sugar adds moisture and a rich caramel flavor.
For a moist and flavorful carrot cake, use freshly grated carrots. Avoid using pre-packaged or shredded carrots, as they tend to be dry and lack flavor.
To ensure even baking, grate the carrots finely and distribute them evenly throughout the batter. This will prevent large chunks of carrots from sinking to the bottom of the cake.
To achieve a light and fluffy texture, cream the butter and sugar together until light and fluffy. This will incorporate air into the mixture, resulting in a tender and moist cake.
To prevent the cake from becoming dry, avoid overmixing the batter. Overmixing can develop the gluten in the flour, resulting in a tough and dense cake.
For a perfectly moist and flavorful carrot cake, use a combination of spices such as cinnamon, nutmeg, and ginger. These spices complement the sweetness of the carrots and add a warm and inviting aroma to the cake.
For a decadent and creamy white chocolate buttercream, use a combination of butter, cream cheese, powdered sugar, and white chocolate. The cream cheese adds a tangy flavor, while the white chocolate provides a rich and luxurious taste.
To achieve a smooth and silky buttercream, make sure to beat the butter and cream cheese until light and fluffy before adding the powdered sugar. This will prevent the buttercream from becoming grainy or lumpy.
For a perfectly decorated carrot cake, use a piping bag fitted with a star tip to create swirls or rosettes on top of the cake. You can also decorate the cake with chopped walnuts, grated carrots, or sprinkles.

Conclusion:

Ron's Carrot Cake with White Chocolate Buttercream is a classic dessert that combines the moist and flavorful carrot cake with a decadent and creamy white chocolate buttercream. By following the tips and tricks provided in this article, you can create a carrot cake that is sure to impress your family and friends. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield a delicious and unforgettable carrot cake. So gather your ingredients, preheat your oven, and let's get baking!