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    March 1, 2013

    Ginger Carrot Cake

    Ginger carrot cake
    Ginger carrot cake

    Carrot cake is a universally loved cake by all. Carrot cake, zucchini bread or other desserts made from vegetables are not typically Italian, but once they taste these sweets they become instant converts.
    I'm in a ginger phase right now: I'm drinking ginger tisanas, making ginger scones, cookies and cakes. And I've always loved Thai and Chinese ginger based savory dishes.
    So a natural evolution of my carrot cake was to throw in some minced fresh ginger. Try it; it's a natural partnership. If you want to take the ginger flavor a step further then leave out the lemon zest from the icing and replace it with several tablespoons of finely chopped candied ginger. Delicious!

    Ginger Carrot Cake

    For the cake:

    2 cups Flour
    1 tablespoon Baking soda
    1 teaspoon Cinnamon
    12 ounces Carrots (grated)
    2 tablespoons Ginger (finely minced)
    1 ¼ cups Olive oil
    2 cups Sugar
    4 Eggs (large)

    For the icing:

    11 ⅓ ounces Cream cheese (or other soft, spreadable cheese)
    2 ½ ounces Butter (softened)
    8.8 ounces Powdered sugar
    2 lemons
    Lemon zest from two lemons

    Ingredients:

    For the cake:
    Flour, 454 grams (2 cups)
    Baking soda, 1 tablespoon
    Cinnamon, ground, 1 teaspoon
    Carrots, 340 grams (12 ounces or 6 medium/large), grated
    Ginger, finely minced, 2 tablespoons
    Olive oil, 300 milliliters (1 ¼ cups)
    Sugar, 454 grams (2 cups)
    Eggs, four large

    For the icing:
    Cream cheese (or other soft, spreadable cheese), 320 grams (11.3 ounces)
    Butter, softened, 70 grams (2 ½ ounces)
    Powdered sugar, 250 grams (8.8 ounces / 2.1 cups)
    Lemon zest from two lemons
    12 walnut halves (for garnish)

    Procedure:

    For cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Mix sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
    Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

    For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
    Place 1 cake layer on platter. Spread with ¾ cup icing.
    Top with second layer. Spread remaining icing over the entire ginger carrot cake.
    Arrange walnut halves around top edge.

    (Ginger carrot cake be made 1 day ahead. Cover with a cake dome or tin foil.)

    Ginger carrot cake

    Print Recipe Pin Recipe Rate Recipe

    Ingredients 

    For the cake:

    • 2 cups Flour 454 grams (2 cups)
    • 1 tablespoon Baking soda 1 tablespoon
    • 1 teaspoon Cinnamon ground, 1 teaspoon
    • 12 ounces Carrots 340 grams (12 ounces or 6 medium/large), grated
    • 2 tablespoons Ginger finely minced, 2 tablespoons
    • 1 ¼ cups Olive oil 300 milliliters (1 ¼ cups)
    • 2 cups Sugar 454 grams (2 cups)
    • 4 Eggs four large

    For the icing:

    • 11 ⅓ ounces Cream cheese or other soft, spreadable cheese, 320 grams (11.3 ounces)
    • 2 ½ ounces Butter softened, 70 grams (2 ½ ounces)
    • 8.8 ounces Powdered sugar 250 grams (8.8 ounces / 2.1 cups)
    • 2 Lemon zest from two lemons
    • 2 walnut halves for garnish

    Instructions

    For cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Mix sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

    • Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

    For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

    • Place 1 cake layer on platter. Spread with ¾ cup icing.
    • Top with second layer. Spread remaining icing over the entire ginger carrot cake.
    • Arrange walnut halves around top edge.
    • (Ginger carrot cake be made 1 day ahead. Cover with a cake dome or tin foil.)
    Tried this recipe?Let us know how it was!

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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