Carrot Cake with Cinnamon Ginger Cream Cheese Frosting
1/2 cup (50 grams) walnuts
1 cup finely grated carrots
1 cup (130 grams) all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
100 grams granulated white sugar
1/2 cup canola oil
1 teaspoon vanilla extract
Frosting:30 grams unsalted butter, room temperature
150 grams cream cheese, room temperature
1 cup (115 grams) confectioner's (powdered or icing) sugar
1/2 tbsp ginger
1/2 tbsp cinnamon
23 x 5cm cake pan
2 mixing bowls
electric mixer with beater attachment
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray one 9 x 2 inch (23 x 5 cm) cake pan and line the bottom of the pan with a sheet of parchment paper.
Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Peel and finely grate the carrots.
In one mixing bowl whisk together the flour, baking powder, salt, and ground cinnamon.
In your second mixing bowl, using the electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute).
Gradually add the sugar into the egg mix and beat until the batter is thick and light colored (about 3-4 minutes). Add the oil in a steady stream and then beat in the vanilla extract.
Add the flour mixture and beat until smoothly mixed without any lumps.
With a large rubber spatula, fold in the grated carrots and chopped nuts.
Evenly spread the batter inside the baked pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the baking tray from the oven and let cool on a wire rack.
After about 5-10 minutes, invert the cakes onto the wire rack; remove the pans and parchment paper and then cool completely.
In the meantime, prepare the frosting. Beat the cream cheese and butter on low speed until blended with no lumps. Gradually add the sifted powdered sugar, cinnamon and ginger.
Beat the mixture until it is one consistent substance.
Scoop out the frosting onto the cooled cake and with a spatula spread it evenly.
Cover and refrigerate for about 30 minutes.
When ready to serve, slice it into squares and enjoy.
The complete article can be found in Issue #276 of the Tokyo Journal. Click here to order from Amazon.