Ron's Carrot Cake with White Chocolate Buttercream

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WOW! this is really the best carrot cake. Few things : I roasted the walnuts and I used big golden raisins (chopped in 2. I also used 1/4cup of walnut oil mixed with the vegetable oil. The spices mix really well together. I did the traditional cheese cream icing.
This is now my go to carrot cake recipe

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Excellent! I was told it was the "best carrot cake ever". I thought the cayenne was a great addition but I may use a little less next time only because once in awhile you would get the heat from it and I am not a fan of hot foods. The buttercream was so good too! I made a 2 layer cake with cupcakes and I only made 1/2 the buttercream and it was so good! Nothing went to waste.

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The cake was outstanding and the cayenne gave it an unexpected warmth. Awesome. I actually made the recipe as written but used 6 cups of leftover carrot pulp from my juicer. It turned out moist and tender and didn't even need to be iced. It was perfect alone or maybe with a bit of whipped cream. Did not try the white chocolate buttercream based on the other reviewers.

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Wow just great, perfet recipe. But why do people rate a recipe when they tweeted it and it did nto come out like it should. I just don't get it. Perfect cake as is.

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Converted it to cupcakes with cream cheese frosting for my sister's baby shower. Was a big hit.

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This is the best carrot cake I've ever had in my life. I'm not a fan of cream cheese so carrot cake is not a cake I'd normally make. When my husband and I saw this on Best Thing I Ever Made, he immediately requested it for his birthday cake. It was just incredible and all 20 people at the party said it's the best carrot cake they've ever had. For those of you who feel the icing is too buttery, you might be adding it in too quickly. It needs to be diced and added in very slowly, one piece at a time, so it can be absorbed. Otherwise it will come our greasy.

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The cake is wonderful, dense and moist. The cayenne gives it a gingery warmth. I had problems with the buttercream, which liquefied when I went that extra 15 mins past the stiff-peak stage. I had tweaked it and subbed cream cheese for half of the butter, but I also ended up adding powdered sugar in a failed attempt to firm it up. It was no match for those dense layers, which slid apart. Overnight refrigeration, though, worked wonders and the problem frosting hardened into a fluff similar to old-fashioned Divinity candy. It's so moist that syrup oozes from the cake when it's sliced...absolutely delicious. If I had it to do over again, though, I would have followed my instincts and folded in the room temp butter/cream cheese when it was at a cool stiff peak.

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The cake was fabulous. We first saw this on "the best thing..." special. My husband requested it for his birthday. Whole family loved it. Made the icing. It was a pain in the rear, and like eating a stick of butter. Not worth the time and effort. Good old fashioned cream cheese icing would have done the trick. Took the left over cake (nearly all of it because it is so dense to my office and received rave reviews...Many thought i bought it from a bakery. The hint off cayenne is perfect!

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I baked this cake for my sister for her birthday - it was the best carrot cake I have ever baked. However, after reading the other reviews, I did not use the white chocolate icing - didn't have the time to experiment and make a backup cream cheese icing - so just made cream cheese frosting with orange zest. Everyone loved this cake - moist and very tasty! Next time I will try the white chocolate frosting - sounds like it could be overwhelmingly buttery for my taste though. I will definetly make this cake again - it is a time comsuming recipe so set aside a few hours. Thanks for the great recipe!

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The cake was excellent, the icing not--really, really not. Flavorless, greasy and the white chocolate did little or nothing to cover the taste and sensation that we were eating a stick of butter. There are better ways to clog your arteries than that frosting.