The Ultimate Potluck Carrot Cake with Velvety White Chocolate Cream Cheese Frosting
While carrot cake is a beloved classic for its moist texture and warm spices, it’s the truly exceptional frosting that can elevate it from simply good to absolutely unforgettable. This particular recipe for White Chocolate Cream Cheese Frosting, also known as White Chocolate Cream Cheese Buttercream, is far more than just a topping; it’s a culinary revelation. Its sophisticated flavor and exquisite texture have made it a standout, often eclipsing the cake itself in conversations. This frosting brings a luxurious, velvety smoothness and a rich, buttery profile that is distinctly less sweet than conventional cream cheese frostings, making it an ideal companion for a robust, spice-filled carrot cake.
My go-to carrot cake recipe, while reliable and frequently prepared for potluck events due to its crowd-pleasing nature and ease of transport, is indeed a basic foundation. It’s consistent, yields a wonderfully moist crumb, and serves as the perfect canvas for a truly spectacular frosting. And that’s where this White Chocolate Cream Cheese Frosting truly shines. It transforms a simple cake into a gourmet experience, making it an ideal choice for any gathering where you want to impress without excessive fuss.
The Secret to Our Velvety White Chocolate Cream Cheese Frosting
This remarkable white chocolate cream cheese frosting recipe is an old gem, originally sourced from the highly respected baking authority, The Cake Bible. What sets it apart is its unique composition: all of its sweetness comes directly from the white chocolate, eliminating the need for any additional granulated or powdered sugar. This results in a frosting that is wonderfully balanced, rich, and intensely flavorful without being cloyingly sweet. The texture is truly a dream – incredibly smooth, buttery, and melts in your mouth.
The original recipe from *The Cake Bible* specifically recommended Tobler Narcisse white chocolate. Unfortunately, this particular brand is no longer available on the market, which means bakers now need to choose a suitable alternative. The quality of white chocolate plays a crucial role in the final texture and flavor of this frosting. Not all white chocolates are created equal. For a truly velvety finish, it’s essential to select a high-quality white chocolate baking bar with a significant cocoa butter content. Avoid white chocolate chips, as they often contain stabilizers and less cocoa butter, which can lead to a grainier texture and a less intense flavor in your frosting.
In my own kitchen trials, I found that Baker’s Premium White Chocolate Baking Bar yielded excellent results. The frosting developed a beautiful, bright white color rather than an ivory hue, and its flavor profile was a delightful blend of creamy cream cheese with a subtle, zesty hint of lemon. This balance is key, cutting through the richness and adding a fresh note. Ghirardelli white chocolate baking bars may also work well, given their quality, but as previously emphasized, steer clear of white chocolate chips for this recipe. My next experiment will be with Green & Black’s white chocolate, which I anticipate will also perform beautifully. The difference in quality is truly noticeable, affecting both the texture and the overall taste. Choosing the right white chocolate ensures that the frosting achieves its signature smooth, luscious consistency and perfectly balanced sweetness.
Why This Carrot Cake is Perfect for Potlucks
The carrot cake itself, though humble in description, is perfectly formulated for social gatherings. Baked in a convenient 9×13 inch pan, it’s designed for easy serving and transport, making it an ideal dessert for potlucks, family reunions, or any event where you need to feed a crowd. Its ingredients list is straightforward, combining pantry staples with fresh additions to create a cake that is consistently moist and flavorful. The careful balance of all-purpose flour, baking soda, baking powder, and aromatic cinnamon ensures a light yet substantial crumb. Canola oil contributes to the cake’s exceptional moisture, while granulated sugar provides just the right amount of sweetness, beautifully complemented by vanilla extract and large eggs for structure and richness.
What truly makes this potluck carrot cake shine are its abundant add-ins. Three cups of freshly shredded and chopped carrots contribute natural sweetness and incredible moisture, along with a delightful texture. Flaked coconut, whether regular sweetened or unsweetened, adds a tropical hint and chewiness. A can of crushed pineapple, thoroughly drained, introduces a tangy juiciness that keeps the cake from being heavy, while finely chopped and toasted walnuts or pecans provide a satisfying crunch and nutty depth. Finally, raisins offer little bursts of concentrated sweetness and a classic touch. These components work in harmony to create a symphony of flavors and textures in every bite, ensuring that while the frosting may be the star, the cake itself is a robust and delicious foundation.
More Potluck Cake Suggestions
- Potluck German Chocolate Cake
- Potluck Caramel Cake in a 9×13 Inch Pan
- Potluck Pineapple Cake
- Potluck Buttermilk Chocolate Cake
- Lemon Tart
Recipe: Potluck Carrot Cake with White Chocolate Cream Cheese Frosting
Potluck Carrot Cake with White Chocolate Frosting
Anna
Pin Recipe
Ingredients
For the Moist Carrot Cake
- 2 cups all-purpose flour (approximately 9.8 oz for accurate measurement)
- ¾ teaspoon of kosher salt
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 ½ to 2 teaspoons ground cinnamon
- 1 cup canola oil or any neutral vegetable oil to ensure a moist cake
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups shredded carrots, then finely chopped (approximately 12 oz, for best texture)
- ⅔ cup flaked coconut (regular sweetened type works perfectly)
- 1 8 oz can crushed pineapple, thoroughly drained
- 1 cup finely chopped and toasted walnuts or pecans
- ½ cup raisins
For the Velvety White Chocolate Cream Cheese Frosting
- 6 ounces high-quality white chocolate baking bar (chopped for easier melting, not white chocolate chips)
- 1 8 ounce package cream cheese, softened (at room temperature for a smooth consistency)
- ½ cup unsalted butter (softened and cut into chunks)
- 1 tablespoon fresh lemon juice (or 1 teaspoon of vanilla extract, or 2 teaspoons lemon juice plus ¼ teaspoon vanilla for a layered flavor)
Instructions
For the Potluck Carrot Cake:
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Begin by preheating your oven to 325 degrees F (160°C). Prepare a 9×13 inch baking pan by lightly greasing it. If you’re making this for a potluck and want easy cleanup, a 9×13 inch disposable foil pan works wonderfully.
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In a large mixing bowl, whisk together all the dry ingredients: the all-purpose flour, kosher salt, baking soda, baking powder, and ground cinnamon. Ensure these are thoroughly combined to distribute the leavening agents and spices evenly.
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In a separate, second mixing bowl, combine the wet ingredients: canola oil, granulated sugar, large eggs, and vanilla extract. Beat these together until the mixture is light and well combined.
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Gradually add the dry ingredients from the first bowl into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter. Then, fold in the shredded carrots, flaked coconut, drained crushed pineapple (if using), toasted nuts (walnuts or pecans), and raisins until evenly dispersed throughout the batter.
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Pour the prepared batter into your baking pan. Bake for approximately 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. The cake will typically have a flat top, rather than a domed one, which is characteristic of this recipe. Once baked, remove the cake from the oven and allow it to cool completely in the pan before applying the frosting.
For the White Chocolate Cream Cheese Frosting:
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To prepare the exquisite frosting, first melt the chopped white chocolate baking bar. This can be done in the top of a double boiler over simmering water, stirring until smooth. Alternatively, use a microwave at 50% power, stirring every 30 seconds, until fully melted and smooth. It is crucial to allow the melted white chocolate to cool completely to room temperature before proceeding.
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Using an electric mixer, beat the softened cream cheese in a large bowl until it is incredibly smooth and creamy, with no lumps. Gradually, with the mixer on low speed, incorporate the cooled melted white chocolate into the cream cheese mixture, ensuring it is well combined. Increase the mixer speed to medium and, with the mixer still running, add the softened butter, one chunk at a time, beating thoroughly after each addition. Make sure to scrape down the sides of the bowl periodically to ensure all ingredients are fully incorporated. Finally, beat in the fresh lemon juice (or vanilla, or a combination) until the frosting is light, fluffy, and perfectly smooth.
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Once the carrot cake has completely cooled, generously spread the prepared white chocolate cream cheese frosting evenly over the top. For optimal flavor and texture, store the frosted cake in the refrigerator until you are ready to serve it. This allows the frosting to firm up slightly and the flavors to meld beautifully.
Baker’s Notes & Tips