Carrot Cake with Cinnamon Ginger Cream Cheese Frosting

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Carrot Cake with Cinnamon Ginger Cream Cheese Frosting

Ingredients:
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

 

Tools:
23 x 5cm cake pan
2 mixing bowls
electric mixer with beater attachment
spatula

 

Carrot01.jpgStep 1:
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.

 

 

Carrot02.jpg

 Step 2:

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

 

 

Carrot03.jpgStep 3:
Peel and finely grate the carrots.

 

 

 

Carrot04.jpg

 

Step 4:
In one mixing bowl whisk together the flour, baking powder, salt, and ground cinnamon.

 

 

Carrot05.jpgStep 5:
In your second mixing bowl, using the electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute).

 

 

 

Carrot06.jpgStep 6:
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.

 

 

Carrot07.jpgStep 7:
Add the flour mixture and beat until smoothly mixed without any lumps.

 

 

 

Carrot08.jpgStep 8:
With a large rubber spatula, fold in the grated carrots and chopped nuts.

 

 

 

Step 9:
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.

Step 10:
Remove the baking tray from the oven and let cool on a wire rack.

 

 

Carrot011.jpgStep 11:
After about 5-10 minutes, invert the cakes onto the wire rack; remove the pans and parchment paper and then cool completely.

 

 

 

Carrot012.jpgStep 12:
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.

 

 

Carrot013.jpgStep 13:
Beat the mixture until it is one consistent substance.

 

 

 

Carrot014.jpgStep 14:
Scoop out the frosting onto the cooled cake and with a spatula spread it evenly.

 

 

 

Carrot015.jpgStep 15:
Cover and refrigerate for about 30 minutes.

 

 

 

Carrot016.jpgStep 16:

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.

 

Written By:

Daniela Ingrosso

Daniela (Dani) grew up in Lecce, Italy where her grandmother shared traditional recipes and family culinary secrets passed down through the generations, instilling a passion in Dani for cooking. At the age of 18 she began studying Chinese in college and after completing her masters degree, moved to Beijing before ending up in Shanghai where she has been for over half a decade. She spends much of her time sharing her family’s culinary traditions through her blog “Expat Cucina” and hunting down the ingredients readers will need to cook her delicious recipes.



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