Simply put, this is the Best Carrot Cake Recipe you’ll ever try!
Preheat oven to 350°F.
Coat three 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
Combine wet ingredients in large mixing bowl, then add all the dry ingredients to bowl. Stir until smooth, but take care not to over-mix.
Divide batter evenly among your three cake pans and bake for 20-25 minutes, or until a toothpick inserted into the middle of each cake comes out clean.
Allow cakes to cool in the pans for 30 minutes to an hour. To remove, gently run a knife along the outside of the cake to unstick from the pan, then flip onto your workspace. If needed, trim the tops of your cakes so they are even.
Combine white chocolate and heavy whipping cream in a medium saucepan over medium-low heat. Stir as you cook, until the ganache comes to a slow boil.
Continue stirring as ganache begins to thicken - about 3 to 4 minutes.
Remove from heat and cool ganache to room temperature, then place in the refrigerator to chill.
When it is cold (but not hard), use a hand-held mixer to whip the ganache into a fluffy frosting.
Place the first layer top-side down on a cake plate.
Frost with 1/3 of the whipped white chocolate frosting.
Repeat this process with the remaining layers, reserving a small amount of frosting to decorate the top of the cake.
Scrape any overflowing icing down the sides around the cake using a scraper, which will lightly frost the sides. It is okay for the cake to peek through on the sides.
Decorate your cake with the extra frosting, using a piping bag.
Feel free to add your favorite toppings: walnuts, caramel, carrots, or strips of carrots.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.