Tasty carrot cake with white chocolate buttercream
Cakes
Butter and flour, for greasing the pans 3 cups (13½ ounces) all-purpose flour ( sift first, then gently spoon into measuring cup) 1 tablespoon baking powder 2 teaspoons salt 1½ teaspoons baking soda 1 tablespoon ground cinnamon 1½ teaspoons ground ginger 1 teaspoon ground nutmeg ½ teaspoon cayenne pepper 6 ounces chopped walnuts (2¼ cups) 5 ounces (1 cup) raisins 3 cups sugar 1¾ cups vegetable oil 1 tablespoon vanilla extract 6 eggs 1½ pounds carrots, shredded (6 cups) Ron's White Chocolate Buttercream, recipe follows 1½ cups sugar 9 large egg whites, at room temperature 1½ pounds unsweetened butter (6 sticks), softened but still cool 8 ounces white chocolate, melted and cooled to room temperature
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