Gingered Carrot Cake

Name: Gingered Carrot Cake
Total time: 60 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 2 cups all purpose flour; 2 cups granulated white sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; 3 cups finely shredded carrot; 4 large eggs, (beaten); ¾ cup canola or vegetable oil; ¾ cup finely chopped mixed dried fruit ((like apricot, apple, pineapple)); 2 teaspoons grated fresh ginger ((or ¾ teaspoon ground ginger)); 6 ounces cream cheese, (at room temperature); ½ cup (1 stick) salted butter, (at room temperature); 1 tablespoon orange juice; 4 to 5 cups powdered sugar; ½ teaspoon finely grated orange zest

A delicious two-layer carrot cake flavored with plenty of ginger and covered with orange-flavored cream cheese frosting.

⏱️ 60 min 🔪 Prep: 30 min 🔥 Cook: 30 min 📊 Medium 👁️ 14 views

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Foto: RecipeGirl

Ingredients

12 servings

2 cups all purpose flour
2 cups granulated white sugar
2 teaspoons baking powder
½ teaspoon baking soda
3 cups finely shredded carrot
4 large eggs, (beaten)
¾ cup canola or vegetable oil
¾ cup finely chopped mixed dried fruit ((like apricot, apple, pineapple))
2 teaspoons grated fresh ginger ((or ¾ teaspoon ground ginger))
6 ounces cream cheese, (at room temperature)
½ cup (1 stick) salted butter, (at room temperature)
1 tablespoon orange juice
4 to 5 cups powdered sugar
½ teaspoon finely grated orange zest

Steps

Preheat the oven to 350°F. Grease and flour two 9 x 1½-inch round baking pans. Set aside.
In a large bowl, whisk together the flour, sugar, baking powder and baking soda.
In a medium bowl, combine the carrot, eggs, oil, dried fruit, and ginger. Stir the egg mixture into the flour mixture. Divide the batter between the two prepared pans.
Bake for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove the cake from the pans. Cool completely on wire racks.
In a large bowl, use an electric mixer to combine the cream cheese, butter and orange juice on medium speed until well mixed. Gradually beat in 2 cups of powdered sugar. Gradually beat in an additional 2½ to 2¾ cups of powdered sugar to reach spreading consistency. Stir in the orange zest.
Frost the top of one cake layer with some of the Cream Cheese Frosting. Top with remaining cake layer. Frost the top and sides with the remaining frosting.
Cover loosely and store cake or any leftovers in the refrigerator for up to 2 days.