The base recipe for this carrot cake comes from a friend’s mom, who clipped it from Bon Appetit about 40 years ago. Drawing inspiration from Betty Crocker, I added chopped crystallized ginger; I also paired it with candied orange. Enjoy!
Carrot Cake with Crystallized Ginger
Adapted from Bon Appetit
Yield: 9″ x 4″ loaf cake
For the cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 cup flavorless vegetable oil (such as canola)
- 4 eggs, beaten
- 3 cups shredded carrots
- 1 cup pecans OR walnuts, chopped
- 1/4 cup crystallized ginger, chopped
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1-3 1/2 cups powdered sugar (depending on how sweet you want it)
- 2 teaspoons vanilla
For the topping:
Preheat oven to 350ºF. Grease 9″ x 4″ loaf pan.
In a large mixing bowl, sift or whisk dry ingredients together.
Add oil, eggs, carrots, nuts, and ginger. Mix well with a wooden spoon.
Pour batter into pan and bake 1 hour 5 minutes to 1 hour 20 minutes, or until the center is done.
Cool completely. While cake is cooling, prepare 1 candied orange.
In a clean mixing bowl, beat together cream cheese and butter until fluffy.
Beat in sugar and vanilla.
Cut cake into 3 layers. Place bottom layer on a serving platter and spread with 1/3 of the frosting. Cover with the middle layer of the cake. Spread with 1/3 of the frosting and arrange a layer of candied orange slices on it. Repeat with the final layer of cake. (You might have some candied orange slices left over, but they taste good on their own anyway.)
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