Ginger-Orange Carrot Cake
Source of Recipe
Internet
List of Ingredients
Follow the recipe below for a Simple Carrot Cake, but with the following changes:
Reduce cinnamon to 1/2 teaspoon
Add 1-1/2 teaspoons ground ginger along with the spices
Add 1/2 cup finely chopped crystallized ginger along with the carrots
Process 1 tablespoon grated orange zest along with the sugar and eggs.
SIMPLE CARROT CAKE
2-1/2 cups unbleached all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 pound (6 to 7 medium) carrots, peeled
1-1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1/2 cup safflower, canola, or vegetable oil
Recipe
Adjust oven rack to the middle position and heat the oven to 350 degrees. Spray a 13 x 9-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and spray the parchment.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl; set aside.
In a food processor fitted with a large shredding disk, shred the carrots (you should have about 3 cups); transfer the carrots to a bowl and set aside.
Wipe out the food processor bowl and fit with the metal blade. Process the granulated and brown sugars and eggs until frothy and throughly combined, about 20 seconds. With the machine running, add the oil through the feed tube in a steady stream. Process until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a medium bowl.
Stir in the carrots and the dry ingredients until incorporated and no streaks of flour remain.
Pour into the prepared pan and bake until a toothpick or skewer inserted into the center of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through the baking time. Cool the cake to room temperature in the pan on a wire rack, about 2 hours.
Run a paring knife around the edge of the cake to loosen from the pan. Invert the cake onto a wire rack, peel off the parchment, then invert again onto a serving platter. Using an icing spatula, spread the frosting evenly over the surface of the cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)
ORANGE-CREAM CHEESE FROSTING
Substitute an equal amount of orange juice for the sour cream and 1 tablespoon grated orange zest for the vanilla.
8 ounces cream cheese, softened but still cool
5 tablespoons unsalted butter, softened but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1-1/4 cups confectioners' sugar
When the cake is cool, process the cream cheese, butter, sour cream, and vanilla in a clean food processor work bowl until combined, about 5 seconds, scraping down the bowl with a rubber spatula as needed. Add the confectioners' sugar and process until smooth, about 10 seconds.
NOTE: If you like nuts in your cake, stir in 1-1/2 cups toasted chopped pecans or walnuts into the batter along with the carrots. Raisins are also a good addition - 1 cup can be added along with the carrots. If you add both nuts and raisins; the cake will need an additional 10 to 12 minutes of baking time.
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