Carrot Cake with White Chocolate-Cream Cheese Frosting

Ingredients:

• 1 1/2 cups butter, softened
• 2 cups sugar
• 1 tsp vanilla extract
• 6 large eggs, separated
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1 cup buttermilk
• 2 cups finely grated carrot
• 1 cup chopped walnuts

Preheat oven to 350 F. Spray 3 (8-inch) square cake pans with nonstick baking spray with flour.

In a large bowl, beat butter, sugar, and vanilla at medium speed with a mixer until fluffy. Add egg yolks, beating until combined.

In a medium bowl, combine flour, baking soda, ginger, cinnamon, salt, and nutmeg. Gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.

In a medium bowl, beat egg whites at high speed with a mixer until stiff peaks form. Gently fold into batter. Gently stir in carrot and walnuts. Spoon batter into prepared pans.

Bake for 20-23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread frosting evenly between layers and on top and sides of cake. Gently press white chocolate curls around sides of cake, if desire. Garnish with carrot ribbons and rosemary, if desired.

Frosting ingredients:

• 1 (4 oz) white chocolate baking bar, chopped
• 1/3 cup heavy whipping cream
• 1 cup butter, softened
• 1 (8 oz) package cream cheese, softened
• 5 cups confectioners' sugar

In a small saucepan, combine chopped white chocolate and cream. Cook over medium-low heat, stirring constantly, until chocolate melts and mixture is smooth. Remove from heat, and cool for 1 hour.

In a large bowl, beat butter and cream cheese at medium speed with a mixer until creamy. Add white chocolate mixture, beating until combined. Gradually add confectioners' sugar, beating until smooth.

Note: Cake layers can be made up to 1 month ahead; wrap cooled layers tightly in plastic wrap, and freeze. To serve, spread frosting on frozen cake layers (frozen layers are easier to frost), and thaw. Store thawed cake, covered, in refrigerator up to 3 days.

Recipe: Cooking with Paula Deen, Nov/Dec. 2011 issue