MARTHA STEWART CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING

Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting

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Recipe photo courtesy of Yossy Arefi

Sweet, edible ribbons wrap this two-tiered carrot cake. They're made from thinly sliced carrot
strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream
cheese frosting. Martha made this recipe on "Martha Bakes" episode 712. Source: Martha Stewart
Living, April 1999

12 Makes one 8-inch layer cake

1 1/2 cups (3 sticks) melted unsalted butter, plus more for pans

3 cups unbleached all-purpose flour, plus more for pans

1 cup (3 ounces) pecan halves

2 1/2 cups (12 ounces) shredded carrots

3 large eggs, room temperature

1/3 cup nonfat buttermilk

1 teaspoon pure vanilla extract

2 cups sugar

1 tablespoon freshly grated ginger

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

Orange Cream-Cheese Frosting

Candied Carrot Strips

DIRECTIONS
1. 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.

2. Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well
combined.

3. 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.

4. 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.

5. 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.

6. 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.

7. Decorate cake with candied carrot strips as desired. Cut cake and serve.

COOK'S NOTES

This recipe can also be baked in cupcake liners in a standard cupcake pan at 300 degrees for 25
minutes