Martha Stewart’s ‘Showstopping’ Carrot Cake Has a Surprising Frosting

Step 1: Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter. Line pans with parchment rounds and brush parchment.

Step 2: Whisk together flour, baking powder, salt, cinnamon, ginger, and nutmeg

Step 3: Beat eggs with sugar for about 5 minutes on medium-high speed. Drizzle in butter and vanilla.

Step 4: Fold carrots and remaining flour mixture into batter. Divide batter into pans.

Step 5: Bake for 33 to 37 minutes. Let them cool for 10 minutes on a wire rack before turning them over.

Step 6: It's frosting time! Beat cream cheese for two minutes. Add in chopped white chocolate, butter,  lemon juice, confectioners' sugar.

Step 7:  Cut each cake in half, Frost, layer, repeat! Refrigerate uncovered until frosting is firm, for at least 30 minutes.

Step 7:  Add remaining frosting to a petal tip pastry bag and pipe your cake to create a swirling effect.

Bon Appétit!

Read more about how to make Martha Stewart's carrot cake with white chocolate frosting!