Apr 25, 2011

Ginger Carrot Cake with Orange Cream Cheese Frosting and Candied Ginger

It's amazing to me how a recipe can grow in my head and become much more complex than it has to be.  Our neighborly buddies birthday is this past week and we decided to have a get together at our house for Easter. Neighbor buddy (NB) wanted a carrot cake for his cake and I started over thinking it immediately. Carrot cake with raisins and coconut, Carrot cake with cinnamon swirl, carrot cake with maple mousse (OK that last part might of been me thinking about another project.) In the end I found a nice simple recipe and went with it.  I think it was a good choice.  The cake incredibly moist and flavorful and the icing... oh man the icing.... I could of eaten it all with a spoon!

even on a paper plate it was so good!!!

Ginger Carrot Cake
modified from Martha Stewart
3 cups all-purpose flour, plus more for pans
1 pound large carrots, peeled
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 1/2 cups vegetable oil
1 tablespoon freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon

Preheat oven to 300 and grease and flour two round pans. Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups(or stick them in your food processor). Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Divide batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.

Orange Cream Cheese Frosting

2 tablespoon fresh orange juice
3/4 cup (1 1/2 sticks) unsalted butter room temperature
3 bars (8 ounces each) cream cheese room temperature
3 cups confectioners' sugar sifted
1 tablespoon freshly grated orange zest
2 tablespoons freshly grated ginger
1 teaspoon of vanilla
Pinch of salt
Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, ginger, vanilla, orange juice and salt, and beat for 2 minutes.

Evie isn't sure if she likes the fondant.(Turns out she does!)
Birthday boy and Evie cute Father/daughter bonding moment over cake!


aggieam01 said...

Delish!!! Looks like everyone loved it. :)

girlichef said...

Aw, so cute :D And I think many things taste good on a paper plate...and I'm thinking this was extra good. Love candied ginger and with the carrot-orange combo, sounds killer!

Reeni said...

What a delectable cake! I love the orange and ginger flavors you incorporated into it!