Carrot cake is an amazing food invention. Using sweet, moist carrots to add texture and flavor to a cake is a winning choice, and in this recipe, the addition of fresh ginger gives the cake an even more exciting flavor profile and an extra level of deliciousness. This recipe serves 12.
Ingredients:
- 2 cups plain flour
- 1 teaspoon baking powder
- 1 cup brown sugar
- 5 ounces salted butter, at room temperature
- 2 large eggs
- 3 large carrots
- 3 inch piece of ginger
- 1 cup cream cheese
- 1/2 teaspoon vanilla extract
- 1/2 cup walnut pieces
Instructions:
- Preheat the oven to 350℉
- Chop the ends off the carrots and peel the ginger. Grate them both.
- Sift the flour and baking powder into a large mixing bowl.
- Add the sugar and 4 ounces of the butter and beat together until smooth.
- Crack the eggs into the bowl and whisk them into the mixture.
- Add the grated carrot and ginger and mix throughout.
- Take two matching round cake tins and line them with greaseproof paper.
- Transfer half of the mixture into each cake tin. Place in the oven for 25 minutes.
- Check the cakes are cooked by sticking a knife into the middle of each one and checking it comes out clean.
- Once cooked, transfer to a cooling rack and leave for at least 15 minutes before frosting.
- Meanwhile, make the frosting by beating together the cream cheese and remaining butter. Once smooth, stir through the vanilla extract.
- When the cakes are cool, use frosting to stick one on top of the other. Then cover the top and outside with the remaining frosting, and garnish with the walnut pieces.
