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

Step 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.

 Step 2:

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

Step 3:
Peel and finely grate the carrots.

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

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

Step 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.

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

Step 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.

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

Step 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.

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

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

Step 15:
Cover and refrigerate for about 30 minutes.

Step 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.