Ginger Carrot Cake
Ginger Carrot Cake is such a delicious dessert to try! Carrot cake is great on its own, but the addition of ginger gives it such a nice kick.
Servings :8 servings
Ingredients
Ginger carrot sponge cake
- 100g eggs
- 175g brown sugar
- 170g vegetable oil
- 200g all-purpose flour
- 3g baking soda 4g baking powder 1g powder ginger 1g powder cardamom 0.5g powder nutmeg 2g salt
- 210g grated carrot
- 60g walnuts, chopped 30g candied ginger, chopped 70g candied orange, chopped
Cream cheese buttercream
- 200g butter (softened)
- 200g powdered sugar
- 400g cream cheese, softened
- 10g vanilla extract
Extra
- Candied orange peel for decorating the cake
Instructions
Ginger carrot sponge cake
- Mix the eggs and sugar until foamy and light in colour. Add the oil and mix well.
- Sift the flour with the spices, baking powder, baking soda and salt then mix it with the first part of the recipe.
- Fold in the grated carrot, ginger and candied orange.
- Split the batter in 2 equal portions and transfer it in 2 cake rings of 16cm diameter.
- Bake at 170C for 15-20 minutes.
- Chill the sponges before assembling the cake.
Cream cheese buttercream
- Whip the butter and sugar a few minutes or until light in colour and doubled in volume.
- In the meantime, mix the cream cheese and vanilla until creamy.
- Combine the two mixture and mix with a spatula briefly just until combined.
How to assemble the cake
- Level the two sponge cakes.
- Spoon 1/3 of the cream over the first layer of sponge and spread well.
- Arrange the second sponge on top and spoon another 1/3 of the cream. Level well.
- Use the remaining cream to build the sides of the cake and level them well.
- Decorate with candied orange slices or as you wish. Enjoy!
Equipment
- Cake rings
- Mixer
- Acetate sheets
- Spatulas
- Whisk
- Bowls
- Cooking stove
- Fridge
Notes
Skip the cinnamon or ginger or better yet, add your own flavoring to the cake batter.