Carrot Cake With Ginger Cream Cheese Frosting Recipe

Name: Carrot Cake With Ginger Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 3/4 cups chopped walnuts; 2 1/2 cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 1/2 cups granulated sugar; 1/2 cup light brown sugar packed; 1 1/4 cups vegetable oil; 4 large eggs; 1/2 cup applesauce smooth; 1 Orange; 1 teaspoon pure vanilla extract; 2 cups carrots grated, about 4 medium; 1 piece ginger; 1 tablespoon fresh orange juice; 1/2 teaspoon pure vanilla extract; 16 ounces cream cheese at room temperature; 1 stick unsalted butter at room temperature; 3 cups confectioners sugar sifted

Servings: persons

cooking spray
2 3/4 cups chopped walnuts
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup light brown sugar packed
1 1/4 cups vegetable oil
4 large eggs
1/2 cup applesauce smooth
1 Orange
1 teaspoon pure vanilla extract
2 cups carrots grated, about 4 medium
1 piece ginger
1 tablespoon fresh orange juice
1/2 teaspoon pure vanilla extract
16 ounces cream cheese at room temperature
1 stick unsalted butter at room temperature
3 cups confectioners sugar sifted

1
Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray; line the bottoms with parchment paper. Spread the walnuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool, then finely chop.
2
Sift the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg and salt onto a large piece of parchment (or into a medium bowl). Beat the granulated sugar, brown sugar and vegetable oil in a large bowl with a mixer on medium speed until smooth, about 1 minute. Increase the speed to medium high and add the eggs, one at a time; beat until light and smooth, about 2 minutes. Reduce the mixer speed to low; add the applesauce, orange zest and vanilla and beat until just smooth. Gradually add the flour mixture and beat until just combined. Add the carrots and 3/4 cup walnuts and beat until just combined.
3
Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove to the rack to cool completely; remove the parchment. (The cake layers can be made a day ahead; let cool completely, then wrap in plastic wrap.)
4
Make the frosting: Peel the ginger and grate onto a piece of cheesecloth. Wrap in the cheesecloth and squeeze the juice into a small bowl (you should get about 1 tablespoon). Add the orange juice and vanilla to the bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat in the juice mixture. Reduce the mixer speed to low and gradually beat in the confectioners' sugar. Increase the mixer speed to high and beat until smooth, about 2 more minutes.
5
Place 1 cake layer on a platter, rounded-side down. Spread with 1 cup frosting, then top with the second cake layer, rounded-side down. Cover the top and sides with the remaining frosting. Press the remaining walnuts into the sides of the cake. Refrigerate at least 1 hour before serving.

3282

kcal

Calories

200

Fat

353

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: cooking spray, 2 3/4 cups chopped walnuts, 2 1/2 cups all purpose flour, 2 teaspoons baking powder, and more.

Yes, Carrot Cake With Ginger Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake With Ginger Cream Cheese Frosting

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