Carrot Cake with Burnt Honey Buttercream | Recipe from Baking for the – Abrams & Chronicle Books

Ingredients

• 210 g large egg whites (from 6 or 7 large eggs), at room temperature
• 240 g whole milk, at room temperature
• 60 g canola oil
• 2 tablespoons sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 425 g all-purpose flour
• 200 g granulated sugar
• 200 g light brown sugar
• 4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• Pinch cloves
• 170 g unsalted butter, at room temperature, cut into 1 in [2.5 cm] pieces
• 400 g finely grated carrots
• 280 g large eggs whites (from 7 or 8 large eggs), at room temperature
• ¼ teaspoon cream of tartar
• 300 g granulated sugar
• 170 g honey
• ¼ teaspoon salt
• 60 g water
• 680 g unsalted butter, at room temperature, cut into 1 in [2.5 cm] pieces