Carrot Cake with Ginger Cream-Cheese Icing
Ingredients
-
8 medium carrots, peeled and chopped into quarters
-
1 cup applesauce
-
3 cups all-purpose flour
-
2 1/2 cups sugar
-
2 teaspoons baking powder
-
2 teaspoons baking soda
-
2 teaspoons salt
-
2 teaspoons ground cinnamon
-
1 teaspoon ground ginger
-
1 1/2 cups vegetable oil
-
8 large eggs
-
2 teaspoons vanilla extract
-
1 recipe Ginger Cream-Cheese Icing (Recipe follows.)
-
Garnish: carrot rosettes* and fresh mint
Ginger Cream-Cheese Icing
-
20 ounces cream cheese, softened
-
1 cup unsalted butter, softened
-
6 cups confectioners' sugar
-
2 tablespoons honey
-
2 teaspoons grated fresh ginger
Directions
1.
Preheat oven to 350 degrees. Line the bottoms of 3 (9-inch) cake pans with parchment paper and spray with baking spray with flour; set aside.
2.
Grate carrots in a food processor. Add applesauce, stirring to combine. Set aside.
3.
In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger. Add oil, eggs, and vanilla extract; beat at medium speed with an electric mixer until smooth. Fold in carrot mixture. Divide batter evenly among pans.
4.
Bake until a wooden pick inserted in the center comes out clean, approximately 40 minutes. Let cool in pans for 20 minutes. Remove layers from pans and let cool completely on wire racks.
5.
Spread Ginger Cream-Cheese Icing between layers and on top and sides of cake. Garnish with carrot rosettes and fresh mint, if desired.
Ginger Cream-Cheese Icing
In a large bowl, beat cream cheese with an electric mixer until smooth. Add butter, beating until light and fluffy, approximately 2 minutes. Add confectioners' sugar, honey, and ginger, beating until well combined, approximately 2 minutes.
Add Your Review
Recommended Recipe:
Carrot Cake Bars
Carrot cake is a delicious dessert but it takes time to make. These tender bars start with a cake mix, making short work of the classic favorite.
See RecipeMore Great Recipe Ideas from Taste of the South
