Carrot Cake Torte



  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups carrots (diced or shredded in a food processor)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup chopped walnuts
  • 1 cup chopped dates*


  • 12 ounces white chocolate
  • 1/4 cup heavy whipping cream (4 ounces)


  • Preheat oven to 350 degrees. Spray three 8-inch round cake pans with non-stick cooking spray and line the bottom of each pan with a circle of parchment paper.
  • Mix wet ingredients well, then add all the dry ingredients. Stir to combine until just mixed but smooth. Do not overmix.
  • Divide batter evenly between the three cake pans and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
  • Allow the cakes to cool in the pans for 30 minutes, then drag a knife along the outside of the cake to make sure it isn’t sticking to the pan before removing the cake from the pan. Turn them out onto a wire rack to continue cooling.
  • Prepare the filling by combining white chocolate and heavy whipping cream in the top of a double boiler. Place water in the bottom of the double boiler and place over medium-low heat. Heat while stirring, until the white chocolate melts and the ganache becomes smooth.
  • Allow the ganache to cool until room temperature and then place in the refrigerator to chill. When it is cold, use a hand-held mixer or a stand mixer with the whisk attachment to whip the ganache.
  • To assemble the cake, place the first layer top side down on a cake plate. Top it with ⅓ of the whipped ganache. Repeat this process with the remaining layers, reserving a small amount of ganache to decorate the top of the cake. Scrape any ganache that is hanging over the sides around the cake using a scraper, which will lightly frost the sides. It is okay for the cake to show through on the sides.
  • To decorate the top, put some of the whipped ganache in an icing bag and pipe icing around the edges of the top layer.
  • Optional toppings to add to the top of the cake: walnuts, caramel, carrots, or strips of carrots.
  • Store in an airtight container at room temperature for 24 hours, then refrigerate any leftovers after that.

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