Ginger Carrot One Layer Cake

Ginger Carrot One Layer Cake

Here is a new twist on a thoroughly American cake.  By adding the crystalized ginger to the cake it gives it a certain something alongside the grated carrots. 

INGREDIENTS

5 Beaten Eggs (Room Temperature)

2 Cups Unbleached Flour

2 Cups Sugar

2 Teaspoons Baking Powder

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Baking Soda

3 Cups Grated Carrot

1 Cup Crystalized Ginger

3/4 Cup Grapeseed Oil

Cream Cheese Frosting

 

Preheat your oven to 350º F.  Allow the eggs to sit out for 30 minutes to get to room temperature.  Line a large glass baking dish with parchment paper.  Set aside.  In a large size bowl combine the flour, sugar, baking powder, cinnamon, salt and baking soda.  Set aside.  In another large size bowl combine the eggs, carrot, oil and crystalized ginger.  Add the egg mixture to the flour mixture.  Stir until combined.  Don’t over mix or the batter becomes tough.  Pour the batter into the prepared baking dish and bake for 50 minutes until golden brown.  Remember that not all ovens are created equal so baking time may be a bit less or a bit more.  You be the judge.  Remove from the oven and cool thoroughly in the pan.  When cool remove by the parchment paper sides and place on the counter.  Frost with the cream cheese frosting and cut into individual pieces and place on a serving platter.  Trust me they will be gone in a flash.  Serves 12

 

Cream Cheese Frosting

INGREDIENTS

16 Ounces Cream Cheese

1 Cup Butter

2 Tablespoons Vanilla Extract

1 Tablespoon Rum

2 Cups Powdered Sugar

 

Let the cream cheese and butter sit out for 30 minutes to get to room temperature.  Place the cream cheese, butter, vanilla extract and rum into a large size bowl.  Beat with an electric mixer on low to medium speed.  Slowly add the powdered sugar and continue beating the frosting until it reaches spreading consistency. 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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