Ron's Carrot Cake with White Chocolate Buttercream
INGREDIENTS
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Butter and flour, for greasing the pans
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3 cups (13 1/2 ounces) all-purpose flour (sift first, then gently spoon into measuring cup)
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1 tablespoon baking powder
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2 teaspoons salt
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1 1/2 teaspoons baking soda
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1 tablespoon ground cinnamon
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1 1/2 teaspoons ground ginger
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1 teaspoon ground nutmeg
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1/2 teaspoon cayenne pepper
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6 ounces chopped walnuts (2 1/4 cups)
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5 ounces (1 cup) raisins
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3 cups sugar
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1 3/4 cups vegetable oil
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1 tablespoon vanilla extract
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6 eggs
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1 1/2 pounds carrots, shredded (6 cups)
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Ron's White Chocolate Buttercream, recipe follows
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1 1/2 cups sugar
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9 large egg whites, at room temperature
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1 1/2 pounds unsweetened butter (6 sticks), softened but still cool
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8 ounces white chocolate, melted and cooled to room temperature
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