Carrot Cake
- 2 cups sugar
- 1½ cups, plus 2 tablespoons, all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- A pinch of salt
- 5 eggs, lightly whisked
- ¾ cup canola oil
- ½ cup pineapple juice
- ½ teaspoon vanilla extract
- 2 cups shredded carrots
- 1 cup chopped walnuts
White-chocolate Cheesecake Topping
- 2 eggs, room temprature
- 5 tablespoons sugar
- 1½ cups heavy cream, divided
- 1 tablespoon powdered gelatin
- 8-ounce package cream cheese, room temperature
- 1 lemon, zested and juiced
- ¼ cup finely chopped white chocolate