Carrot Cake with Cinnamon/Ginger Cream cheese Frosting

I have recently taught a class for making carrot cake and just while I was teaching, it hit me that I had never shared with you my recipe.

Thus here I am today!
The frosting is made with cream cheese, cinnamon and ginger…a combination that I found addictive.

Happy Monday to you all!

Ingredients:

  • 1/2 cup (50 grams) walnuts
  • 1 cup finely grated carrots
  • 1 cups (130 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 100 grams granulated white sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract

Frosting

  • 30 grams unsalted butter, room temperature
  • 150 grams cream cheese, room temperature
  • 1 cup (115 grams) confectioners (powdered or icing) sugar
  • 1/2 tbsp ginger
  • 1/2 tbsp cinnamon

Tools:  23 x 5cm cake pan, 2 mixing bowl, electric mixer with beater attachment

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray one – 9 x 2 inch (23 x 5 cm) cake pan and line the bottoms of the pan with a circle of parchment paper.

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Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

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Peel and finely grate the carrots.

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In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.

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In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute)

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Gradually add the sugar and beat until the batter is thick and light colored (about 3 – 4 minutes). Add the oil in a steady stream and then beat in the vanilla extract

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Add the flour mixture and beat just until incorporated

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With a large rubber spatula fold in the grated carrots and chopped nuts

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Evenly divide the batter between the prepared pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

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Remove from oven and let cool on a wire rack.

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After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely

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In the meantime prepare the frosting. Beat the cream cheese and butter on low speed until blended with no lumps. Gradually add the sifted powdered sugar, cinnamon and ginger.

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Beat until fully incorporated.

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Scoop out the frosting on the cooled cake

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and with a spatula spread it evenly. Cover and refrigerate for about 30 min.

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When ready to serve slice it into square

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and enjoy it

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Love

– LittleDani

 

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.