Ginger Carrot Cake Food

CARROT CAKE WITH GINGER CREAM CHEESE FROSTING

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray; line the bottoms with parchment paper. Spread the walnuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool, then finely chop.
• Sift the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg and salt onto a large piece of parchment (or into a medium bowl). Beat the granulated sugar, brown sugar and vegetable oil in a large bowl with a mixer on medium speed until smooth, about 1 minute. Increase the speed to medium high and add the eggs, one at a time; beat until light and smooth, about 2 minutes. Reduce the mixer speed to low; add the applesauce, orange zest and vanilla and beat until just smooth. Gradually add the flour mixture and beat until just combined. Add the carrots and 3/4 cup walnuts and beat until just combined.
• Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove to the rack to cool completely; remove the parchment. (The cake layers can be made a day ahead; let cool completely, then wrap in plastic wrap.)
• Make the frosting: Peel the ginger and grate onto a piece of cheesecloth. Wrap in the cheesecloth and squeeze the juice into a small bowl (you should get about 1 tablespoon). Add the orange juice and vanilla to the bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat in the juice mixture. Reduce the mixer speed to low and gradually beat in the confectioners' sugar. Increase the mixer speed to high and beat until smooth, about 2 more minutes.
• Place 1 cake layer on a platter, rounded-side down. Spread with 1 cup frosting, then top with the second cake layer, rounded-side down. Cover the top and sides with the remaining frosting. Press the remaining walnuts into the sides of the cake. Refrigerate at least 1 hour before serving.

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 CAKE RECIPE

Steps:

• For the cake:
• Preheat oven to 300 degrees F.
• In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
• To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
• For the frosting:
• In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed.
• For the assembly:
• Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.

GINGER - MACADAMIA - COCONUT - CARROT CAKE!

Steps:

• preheat oven to 350 and have ready 2 8 inch round springform cake pans lightly greased.
• in a large bowl, sift together flour, bakinh powder, baking soda, salt, and ground spices.
• in a separate mixing bowl, mix together pineapple juice, oil, sugar, maple syrup, and vanilla.
• add dry ingredients to wet ones until smooth.
• fold in the macadamias, ginger, coconut, and carrots.
• divide the batter evenly between the 2 round cake pans and bake for 40 - 45 minutes.
• let cool in pans.
• frost with coconut frosting and serve!
• for frosting:.
• cream the margarine until light and fluffy.
• add the coconut milk and vanilla and combine.
• add the sifted confectioners' sugar and mix till smooth.
• add unsweetened coconut and combine.

WHY-I-JOINED-ZAAR CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
• Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
• Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
• To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.

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.

ZESTY CARROT & GINGER LOAF

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter then line a 900g loaf tin with a strip of baking parchment. Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.
• Add the carrot, ¾ of the chopped ginger, all the flour, bicarb, ¼ tsp salt, the ground ginger, pepper and eggs to the pan and stir well until you have a smooth batter. Pour into the tin and bake for 45 mins, or until dark brown and risen and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.
• Sift the icing sugar into a bowl, add the remaining zests, then stir in enough lemon juice (about 4 tsp should do it) to make a smooth, thick icing. Cover the surface of the icing with cling film until ready to decorate the cake.
• When the cake is completely cool, spread the icing over the top and let it dribble down the sides. Scatter with the reserved chopped ginger. Allow to set, then cut into slices and serve.

GINGER CARROT CAKE

Steps:

• 1. Preheat oven to 350. Grease anf flour 2 9 x 1- 1/2" round cake pans. Set aside 2. In large bowl, stir tog flour, sugar, baking powder and baking soda. Set aside. 3. In med bowl, beat eggs, stir in carrot, oil, dried fruit bits, and ginger. Stir egg mixture into flour mixture. Pour batter into prepared pans. 4. Bake for 3035 min or until toothpick inserted in center comes out clean. Cool pans on wire rack for 10 min. Remove from pans. Cool completely on racks. 5. Prepare orange-cream cheese frosting. Fill and frost cake layers with frosting. If desired, press toasted pecans onto the side of the cake. 6. Cover loosey and store cake or any leftovers in the refrigerator for up to 2 days.

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.