Ginger Carrot Cake
Adapted from Martha Stewart Living Makes one 2 layer 8″ or 9″ cake
3 cups all purpose flour 1 cup halved pecans, toasted (optional)*1 lb large carrots, peeled3 large eggs (room temperature)1/3 cup buttermilk (nonfat can be used)1 tsp vanilla extract2 cups sugar 1 1/2 cups vegetable oil1 tbsp freshly grated ginger 2 tsp baking powder 1 tsp baking soda1 tsp salt1 heaping tsp ground cinnamonButter and flour two 8 or 9 inch pans and preheat the oven to 300 degrees. Chop the pecansfinely and grate the carrots, about 2 1/2 cups total. You can use a food processor when you’re ina hurry, but I find grating them by hand (using the smallest holes) gives a lighter and definitelybetter texture.Whisk the carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl untilwell combined. In another bowl, whisk together the flour, baking powder, baking soda, salt, andcinnamon. Use a rubber spatula to gently fold the flour mixture into the carrot mixture, takingcare not to over-mix. Fold in the pecans.Divide the batter into the two pans and bake about an hour, until a toothpick comes out clean.Let the cakes cool 15 minutes in their pans on a rack, then gently turn out and cool to roomtemperature before leveling and frosting.* It isn’t vital to toast the pecans, but does add something: arrange the pecans in a single layer on an ungreased baking sheet and toast in a 375 degree oven until golden, about sevenminutes.
Ginger-Orange Cream Cheese Frosting
Frosts a 2 layer 8″ or 9″ cake
12 oz. cream cheese, room temperature5 tbsp butter, room temperature2 1/2 cups powdered sugar 2 tbsp fresh, finely grated ginger 1 tbsp orange juiceBeat cream cheese and butter with the paddle attachment of an electric mixer until smooth, thenadd powdered sugar. Mix on low for 30 seconds, then add ginger and orange juice. Beat onmedium speed until light, fluffy, and well combined.
17 and Baking