Ginger Carrot Cake with Orange Blossom Frosting

Ginger Carrot Cake

This past weekend my family and a few close friends got together to celebrate The Beau’s 30th birthday! For this special occasion, I made The Beau’s favorite—Carrot Cake! This delicious recipe for Ginger Carrot Cake with Orange Blossom Cream Cheese Frosting was adapted from Martha Stewart’s recipe for Carrot Cake.

Carrot Cake is a delicious dessert, but rarely does anyone make it from scratch. While shredding carrots does take a bit of time, the hard work is well worth it. For those of you hoping to cheat and use pre-shredded carrots . . . don’t!

Note the two shades of cake. The bottom two layers were made with hand-shredded carrots. Note the beautiful fluffy orange color. Now, notice the paler top-two layers. These were made with pre-shredded carrots and lack the natural carrot color and juice that comes from the process of hand-shredding.

Serves 10-12 | Download Recipe for Ginger Carrot Cake | Download Recipe for Orange Blossom Cream Cheese Frosting

Ginger-Carrot-Cake10Cake Ingredients:

  • Unsalted butter for pans
  • 3 cups all-purpose flour
  • 1 cup pecan halves
  • 1 lb large carrots, peeled
  • 3 eggs, room temperature
  • 1/3 cup nonfat buttermilk
  • 1 tsp pure vanilla extract
  • 2 cups sugar
  • 1-1/2 cup vegetable oil
  • 1 tbsp freshly grated ginger
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon

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Frosting Ingredients:

  • 3/4 cup unsalted butter, room temperature
  • 24 oz of cream cheese, room temperature (3x 8 oz bars)
  • 3 cups powdered sugar
  • 1 tbsp freshly grated orange zest
  • 2 tbsp freshly grated ginger
  • 1 tsp orange blossom water
  • Pinch of salt

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Cake Directions:

Heat oven to 375 degrees. Butter two 8 inch round cake pans. Dust with a sprinkling of flour. Set pans aside.

Spread pecans on a single layer on an ungreased baking pan and toast in the oven until lightly golden, about 4-6 minutes. Remove from oven and let stand until cool. Reduce oven to 300 degrees. Finely chop pecans and set aside.

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Grate carrots using the smallest holes on a box grater, yielding 2-1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl. Whisk until well combined.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

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Fold into the carrot mixture until well combined. Fold in the toasted pecans.

Divide batter between the two cake pans and bake until a cake tester comes out clean, approximately 1 hour. Remove pans from oven and cool on a wire rack. Turn cakes out onto rack and let stand until completely cool.

Using a serrated knife, trim tops of the cakes so surfaces are level. Slice each layer in half horizontally.

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Frosting Directions:

Beat butter on medium-high speed using an electric mixer with a paddle attachment. Add the cream cheese and continue beating until fluffy, about 2 minutes. Add remaining ingredients and beat for 5 minutes.

Place a layer on a cake stand or cake platter and spread 3/4 cup of frosting on top. Place the next layer and another 3/4 cup of frosting. Repeat with the third and fourth layers.

Spread remaining frosting over the top and sides of the cake.

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Transfer to the refrigerator and chill 3-4 hours.

{Use Gluten-Free Baking Flour to make this recipe Gluten-Free. High Fructose Corn-Syrup Free}

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