Orange Ginger Carrot Cake Recipes

CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING

Steps:

• Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
• Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
• Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
• Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
• Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
• For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
• Decorate cake with candied carrot strips as desired. Cut cake and serve.

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
• Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

CARROT ORANGE CAKE

Steps:

• Preheat oven to 350 degrees. Spread walnuts on a baking pan; bake until fragrant, about 7 minutes. Cool completely on a wire rack. Coarsely chop walnuts, and set aside. Lightly oil two 10-by-2-inch round cake pans, and line bottoms with parchment. In a medium bowl, sift together flour, cinnamon, baking powder, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine oil and sugar on low speed. Slowly add half of the flour mixture, and continue mixing until well blended. Add remaining flour mixture and eggs in three additions, beginning and ending with the flour mixture. Mix until combined, about 1 minute.
• Transfer batter to a large mixing bowl. Stir in carrots, orange zest, and walnuts. Divide batter equally between prepared baking pans (6 1/2 cups per cake pan for the carrot and 6 cups for the zucchini). Bake until golden brown and firm, about 1 hour. A wooden skewer inserted in the center of the cake should come out clean.
• Transfer pans to wire rack to cool completely before unmolding.

CARROT AND GINGER CAKE

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 CARROT CAKE

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.

JAMIE OLIVER'S EASY ORANGE-CARROT CAKE RECIPE - (3.6/5)

Steps:

• 1. Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises). 2. Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes. 3. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing. 4. For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.

ORANGE-GINGER CARROT CAKE

Steps:

• Heat oven to 350ºF.
• Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add dry pudding mix; beat 2 min. Stir in carrots, 1/2 cup nuts, ginger and orange zest. Pour into prepared pans.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
• Beat cream cheese and powdered sugar in large bowl with mixer until blended. Whisk in COOL WHIP. Stack cake layers on plate, filling with 3/4 cup cream cheese frosting. Use remaining frosting to frost top and side of cake.
• Place colored sugar in large resealable plastic bag. Add marshmallow halves, in batches; close bag, then shake gently to evenly coat cut sides of marshmallows. Arrange marshmallows on cake as shown in photo. Press remaining nuts into frosting around bottom edge of cake.

ORANGE GINGER CARROTS

Steps:

• In a large saucepan, combine the broth, orange juice, vinegar, honey and ginger. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until crisp-tender. , Uncover. Increase heat to high. Cook and stir for 5 minutes or until cooking liquid is thickened.

ORANGE GINGER CARROTS

Steps:

• Cut carrots into 1/2" angle slicesCook carrots until tender-crisp in sauce pan and drain.
• Mix sugar, cornstarch, salt,ginger, and orange juice together and pour over carrots.
• Cook for 3 to 4 minutes stirring constantly until thickened.
• Add 2 tablespoons butter and toss.

GINGER CARROT CAKE

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 & ORANGE CAKE

Steps:

• Heat oven to 160 C (Fan). Put sugar, oil and beaten eggs into a large bowl, and thoroughly combine with a spoon, beating lightly
• Stir in carrots, orange zest, and nuts
• Mix flours, bicarbonate of soda, and cinnamon together, then sift into bowl and lightly mix.
• Pour mixture into prepared tin (18 cm square loose bottomed, greased and lined with baking parchment)
• Bake for 45 mins, and a wooden skewer comes out clean. Leave to cool in tin, but remove before decorating.
• Squeeze the juice of the orange into a pan (sieve to remove all that isn't juice), and add sugar, and heat slowly until sugar has dissolved. As soon as cake is out of oven, brush the glaze all over the top of the cake and allow to soak in. Leave cake to cool completely, then remove from tin.
• Mix together the cream cheese, icing sugar, and orange blossom essence. Add more icing sugar if you prefer it sweeter.
• Spread the frosting all over the top of the cake, and swirl it a knife. Add chopped walnuts to decorate.