This cake is very easy to make. The only part that seems "hard" is grating the carrot. Feeling lazy, I decided to chop the carrots into 1 inch pieces and process it in the food processor. I was glad that I did this, as this save a lot of time and stress (I have this fear of accidentally cutting my fingers with the grater).
I was a bit shocked with the amount of white chocolate that this recipe calls for. I considered reducing it - was afraid that it would make the overall taste too sweet, but decided to go ahead with it anyway.
Let me first say that I'm not a big fan of carrot cake, so I'm very curious to see how this will turn out. I love this cake! This is the best carrot cake that I've ever had. It is so tender and moist (this seems to be the trend with Rose's recipes, :)). The frosting nicely compliment the taste of the cake, it is not too sweet as I suspected it would be. I love that it uses raisins, it definitely adds to the flavor of the cake and makes the texture more fun.
