Nothing says Easter like a carrot cake, so I created an irresistible Carrot Cake with Orange and Ginger with the most delectable cream cheese frosting. Speckled with crystallized ginger and candied orange peel, they were the perfect addition to the carrots and, along with a little spice and nuts, delivered a cake that was delicious all on its own. I topped it with luscious cream cheese frosting, which made it pretty much irresistible.
Ingredients for Carrot Cake with Orange and Ginger:
one 6" cake
Cake:
1/2 pound carrots, peeled and finely shredded
1 cup + 1 tablespoon flour
1/2 cup + 2 tablespoons canola oil
2 eggs
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1/2 teaspoon cinnamon
1/4 cup Paradise Orange Peel
1/4 cup Paradise Crystallized Ginger
1/4 cup chopped pecans or walnuts
zest of 1 orange
Frosting:
8 ounces of cream cheese, room temperature
4 tablespoons of unsalted butter, room temperature
1 cup 10X sugar
3/4 teaspoon vanilla
1/4 teaspoon orange extract
Time-Saving Tip: Prepare and refrigerate the cake a day in advance. Bring to room temperature before serving.
Let's see what we need :
We're ready to cook.
Coat the pan with cooking spray. Cut out a circle of parchment paper to line the bottom of the pan. Lightly coat with cooking spray and dust the pan with flour; shake out excess.
Whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a larger bowl, mix the eggs and sugar, whisk in the oil. Add the grated orange zest.
Add the flour mixture to the egg mixture and stir until combined. Fold in the carrots and then the dried fruit and nuts.
Pour the batter into the prepared pan. Transfer the cake to a preheated 350-degree oven. A toothpick inserted into the center will come out dry when baked. Let it rest for ten minutes and then remove the cake from the pan and cool to room temperature.
Beat the butter, cream cheese, and extracts until light; this will take a few minutes. Add the confectioner's sugar and continue beating until fluffy.
Coat the cake with a thin layer of frosting and refrigerator for 20-30 minutes. Remove from the refrigerator and frost the cake using most of or all of the frosting.
It's ready! Carrot Cake with Orange and Ginger is incredibly delicious. The dried fruit adds a bright flavor to the carrot cake, and the cream cheese frosting is as good as it gets. This cake is excellent at any time of the year.
Enjoy!
Cake:
1/2 pound carrots, peeled and finely shredded
1 cup + 1 tablespoon flour
1/2 cup + 2 tablespoons canola oil
2 eggs
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1/2 teaspoon cinnamon
1/4 cup Paradise Orange Peel
1/4 cup Paradise Crystallized Ginger
1/4 cup chopped pecans or walnuts
zest of 1 orange
Frosting:
8 ounces of cream cheese, room temperature
4 tablespoons of unsalted butter, room temperature
1 cup 10X sugar
3/4 teaspoon vanilla
1/4 teaspoon orange extract
Coat the pan with cooking spray. Cut out a circle of parchment paper to line the bottom of the pan. Lightly coat with cooking spray and dust the pan with flour; shake out excess.
Whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a larger bowl, mix the eggs and sugar, whisk in the oil. Add the grated orange zest.
Add the flour mixture to the egg mixture and stir until combined. Fold in the carrots and then the dried fruit and nuts.
Pour the batter into the prepared pan. Transfer the cake to a preheated 350-degree oven. A toothpick inserted into the center will come out dry when baked. Let it rest for ten minutes and then remove the cake from the pan and cool to room temperature. Beat the butter, cream cheese, and extracts until light; this will take a few minutes. Add the confectioner's sugar and continue beating until fluffy.
Coat the cake with a thin layer of frosting and refrigerator for 20-30 minutes. Remove from the refrigerator and frost the cake using most of or all of the frosting.
Time-Saving Tip: Prepare and refrigerate the cake a day in advance. Bring to room temperature before serving.
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