After being absent for a few weeks, I'm back to make Rose's rendition of Classic Carrot Cake.
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.