Carrot And Ginger Cake Recipes

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GINGER CARROT CAKE



Ginger Carrot Cake image

Love carrot cake? Try this homemade gingery one!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 9

Number Of Ingredients 16

1 tablespoon Gold Medal™ all-purpose flour
1/4 cup finely chopped crystallized ginger
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
3/4 cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
2 eggs
1 1/2 cups grated or finely shredded carrots (about 3 medium)
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Toss 1 tablespoon flour and the ginger to coat; set aside. In large bowl, beat all remaining Carrot Cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and ginger-flour mixture. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.
  • Meanwhile, in medium bowl, beat cream cheese and butter on medium speed until smooth. Gradually stir in powdered sugar and 1 teaspoon vanilla until smooth and spreadable. Spread Cream Cheese Frosting on cake. Store covered in refrigerator.

Nutrition Facts : Calories 520, Carbohydrate 63 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg

GINGER CARROT CAKE



Ginger Carrot Cake image

In the February 1995 issue of Better Homes and Gardens this recipe is proclaimed to be the BEST carrot cake ever!

Provided by Galley Wench

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
4 eggs
3 cups finely shredded carrots
3/4 cup cooking oil
3/4 cup mixed dried fruit (bits)
2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger
2 (3 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 tablespoon orange juice or 1 tablespoon apricot brandy
4 3/4 cups sifted powdered sugar
1/2 teaspoon finely shredded orange peel
1 cup pecans, toasted and finely chopped (optional)

Steps:

  • CAKE:.
  • Preheat oven to 350°F.
  • Grease and flour two 9 inch round cake pans.
  • In a large bowl, stir together flour, sugar, baking powder and baking soda; Set aside.
  • In a medium bowl, beat eggs' stir in carrot, oil, dried fruit bits, and ginger.
  • Stir egg mixture into flour mixture.
  • Pour batter into prepared pans.
  • Bake for 30-35 minutes or until a wooden toothpick inserted near the centers comes out clean.
  • Cool in pans on wire racks for 10 minutes. Remove from pans.
  • Cool completely on wire racks.
  • Orange-Cream Cheese Frosting:.
  • In a large bowl combine, cream cheese, butter and orange juice or brandy.
  • Beat with an electric mixer on medium speed until smooth.
  • Gradully add 2 cups sifted powdered sugar, beating until mixed.
  • Gradually beat in enough of the additional 2 3/4 cups sifter powdered sugar to make of spreading consistency.
  • Stir in finely shredded orange peel.
  • ASSEMBLE CAKE:.
  • Fill and frost cake layers with frosting.
  • If desired press toasted pecans onto the side of the cake.
  • Cover loosely and store cake or any leftovers in the refrigerator for up to 2 days.

CARROT CAKE WITH GINGER MASCARPONE FROSTING



Carrot Cake with Ginger Mascarpone Frosting image

Provided by Ina Garten

Categories     dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 20

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook's Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
  • In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.
  • Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

CARROT CAKE WITH GINGER CREAM CHEESE FROSTING



Carrot Cake with Ginger Cream Cheese Frosting image

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 24

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 packed light brown sugar
1 1/4 cups vegetable oil
4 large eggs
1/2 cup smooth applesauce
Finely grated zest of 1 orange
1 teaspoon pure vanilla extract
2 cups grated carrots (about 4 medium)
1 4-inch piece ginger
1 tablespoon fresh orange juice
1/2 teaspoon pure vanilla extract
2 8-ounce packages cream cheese, at room temperature
1 stick unsalted butter, at room temperature
3 cups confectioners' sugar, sifted

Steps:

  • 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.
  • 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.
  • 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.)
  • 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.
  • 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.

CARROT AND GINGER CAKE



Carrot and Ginger Cake image

A deliciously moist cake

Provided by siwwysome

Time 1h15m

Yield Makes Cake

Number Of Ingredients 0

Steps:

  • Preheat oven to 150 deg C, 300 deg F, Gas mark 2
  • Place sugar, flour, bicarbonate of soda, vegetable oil and eggs in a large bowl, and beat well
  • Add grated carrot, sultanas and ginger, mix well to form a runny batter.
  • Pour into 1lb loaf tin and bake until firm - about an hour

GINGER AND CARROT CAKE



Ginger and carrot cake image

This is a spicy and delicious, fairly dense cake topped with cream cheese icing.

Provided by ablazealive

Time 55m

Yield Makes 10 large slices / 1 cake

Number Of Ingredients 0

Steps:

  • Preheat the oven to 170° Celsius. Grease and line a 20cm round cake tin.
  • Combine the eggs, oil, vanilla and sifted dry ingredients in a bowl. Beat with an electric mixer on a slow speed until smooth.
  • Stir in the carrot, walnuts, dates and ginger. Pour into the cake tin and bake for 45 to 50 minutes.
  • Allow the cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool.
  • To make the cream cheese frosting: Beat the butter and cheese together until creamy, then add the lemon rind and icing sugar and beat until smooth.

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