Gingercarrotcake Recipes

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GINGER CARROT CAKE



Ginger Carrot Cake image

Love carrot cake? Try this homemade gingery one!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 9

Number Of Ingredients 16

1 tablespoon Gold Medal™ all-purpose flour
1/4 cup finely chopped crystallized ginger
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
3/4 cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
2 eggs
1 1/2 cups grated or finely shredded carrots (about 3 medium)
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Toss 1 tablespoon flour and the ginger to coat; set aside. In large bowl, beat all remaining Carrot Cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and ginger-flour mixture. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.
  • Meanwhile, in medium bowl, beat cream cheese and butter on medium speed until smooth. Gradually stir in powdered sugar and 1 teaspoon vanilla until smooth and spreadable. Spread Cream Cheese Frosting on cake. Store covered in refrigerator.

Nutrition Facts : Calories 520, Carbohydrate 63 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg

GINGER AND WALNUT CARROT CAKE



Ginger and Walnut Carrot Cake image

This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing - only on top, not running through the middle as well - just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it's worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Yields: 8-12 slices

Number Of Ingredients 18

200 grams plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
2 teaspoons ground ginger
¼ teaspoon fine sea salt
175 grams soft light brown sugar
2 large eggs (at room temperature)
200 millilitres vegetable oil (plus more for greasing)
200 grams carrots (peeled and coarsely grated)
100 grams walnut pieces (roughly chopped or crumbled)
75 grams crystallised ginger (finely chopped)
100 grams unsalted butter (soft)
100 grams icing sugar (sieved if lumpy)
1 teaspoon cornflour
100 grams full-fat cream cheese (fridge-cold)
1 x 15ml tablespoon fresh ginger (coarsely grated)
25 grams walnut pieces (roughly chopped or crumbled)
25 grams crystallised ginger (chopped)

Steps:

  • You will need 1 x 20cm/8 inch springform cake tin. Preheat the oven to 170°C/150°C Fan/325°F and grease the sides and line the base of your springform cake tin with baking parchment. Put the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl and fork well to mix thoroughly. Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture, scraping the bowl you're beating them in to rescue and incorporate any flour clinging to the edges. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. So, beat in the carrots and then fold in the 100g / 1 cup of prepared walnuts and 75g / 4½ tablespoons of crystallised ginger, until everything is evenly combined. Spoon and scrape into the prepared tin. Don't worry if it looks as if you haven't got nearly enough batter, as the cake will rise well as it bakes. Smooth the top and pop in the oven (this is when to make the icing, see step 5) for 45-55 minutes. When it's ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin. As soon as the cake's in the oven, get on with the icing. Beat the butter and icing sugar together and when creamily combined, beat in the cornflour, followed by half the cream cheese. Once that's incorporated, beat in the remaining half. Be careful at all times not to over-beat or the icing will get too runny. Starting with the grated ginger on a plate, get out a piece of kitchen roll and, moving quickly, spoon the grated ginger into the centre, bring up the edges of the paper, holding them together to form a little swag bag, and press on it over the bowl to squeeze out the intense ginger juice. Beat this into the frosting in its bowl. Cover with cling film and refrigerate. When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency. Beat briefly to help this along, and make sure it's smooth. Unclip and release the cake from its tin, unmoulding it, and sit it on a cake stand or plate. Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts and ginger on top.

CARROT CAKE WITH GINGER MASCARPONE FROSTING



Carrot Cake with Ginger Mascarpone Frosting image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 20

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated by hand on a box grater
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting (recipe follows)
Crystallized ginger (not in syrup), chopped, for garnish
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 400˚. Grease 2 (9-by-2-inch) round cake pans, line the bottoms with parchment paper and grease and flour the pans.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
  • In a medium bowl, toss the carrots, raisins, walnuts and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350˚ and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack and cool completely.
  • Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners' sugar, cream and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

CARROT CAKE WITH GINGER MASCARPONE FROSTING



Carrot Cake with Ginger Mascarpone Frosting image

Provided by Ina Garten

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 20

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook's Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
  • In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
  • Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING



Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting image

Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream cheese frosting. Martha made this recipe on "Martha Bakes" episode 712.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch layer cake

Number Of Ingredients 15

1 1/2 cups (3 sticks) melted unsalted butter, plus more for pans
3 cups unbleached all-purpose flour, plus more for pans
1 cup (3 ounces) pecan halves
2 1/2 cups (12 ounces) shredded carrots
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 tablespoon freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
Orange Cream-Cheese Frosting
Candied Carrot Strips

Steps:

  • Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
  • Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
  • Into 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. Fold in the butter and toasted pecans.
  • Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
  • Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
  • For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
  • Decorate cake with candied carrot strips as desired. Cut cake and serve.

GINGER CARROT CAKE



Ginger Carrot Cake image

In the February 1995 issue of Better Homes and Gardens this recipe is proclaimed to be the BEST carrot cake ever!

Provided by Galley Wench

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
4 eggs
3 cups finely shredded carrots
3/4 cup cooking oil
3/4 cup mixed dried fruit (bits)
2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger
2 (3 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 tablespoon orange juice or 1 tablespoon apricot brandy
4 3/4 cups sifted powdered sugar
1/2 teaspoon finely shredded orange peel
1 cup pecans, toasted and finely chopped (optional)

Steps:

  • CAKE:.
  • Preheat oven to 350°F.
  • Grease and flour two 9 inch round cake pans.
  • In a large bowl, stir together flour, sugar, baking powder and baking soda; Set aside.
  • In a medium bowl, beat eggs' stir in carrot, oil, dried fruit bits, and ginger.
  • Stir egg mixture into flour mixture.
  • Pour batter into prepared pans.
  • Bake for 30-35 minutes or until a wooden toothpick inserted near the centers comes out clean.
  • Cool in pans on wire racks for 10 minutes. Remove from pans.
  • Cool completely on wire racks.
  • Orange-Cream Cheese Frosting:.
  • In a large bowl combine, cream cheese, butter and orange juice or brandy.
  • Beat with an electric mixer on medium speed until smooth.
  • Gradully add 2 cups sifted powdered sugar, beating until mixed.
  • Gradually beat in enough of the additional 2 3/4 cups sifter powdered sugar to make of spreading consistency.
  • Stir in finely shredded orange peel.
  • ASSEMBLE CAKE:.
  • Fill and frost cake layers with frosting.
  • If desired press toasted pecans onto the side of the cake.
  • Cover loosely and store cake or any leftovers in the refrigerator for up to 2 days.

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