Recipes
Carrot Honey & Ginger Cake
02
Mar
Mar
Carrot Honey & Ginger Cake
Servings
12
servingsSuper moist and naturally sweetened with honey only! Inspired from ATK
Ingredients
- Cake
249g all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
140ml honey
177ml vegetable or canola oil
3 large eggs
1½ tablespoon fresh grated ginger
75g chopped crystallized ginger
1 tablespoon vanilla extract
300g shredded carrots
- Cream cheese honey frosting
170g cream cheese, softened
57g unsalted butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
45ml honey
- Garnish
Chopped crystallized ginger
Chopped toasted pecans
Directions
- Adjust oven rack to middle position and preheat oven to 180°C degrees. Grease and line the base of a 13 by 9-inch baking pan with parchment paper, grease parchment, and flour pan.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt in a bowl.
- In a separate bowl or bakewiz scale bowl whisk honey, oil, eggs, fresh ginger, crystallized ginger, vanilla extract until smooth. Stir in carrots. Add flour mixture and fold with rubber spatula until mixture is just combined.
- Pour batter in the pan and swirl the pan to spread batter evenly. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 16 to 18 minutes. Cool in pan for 10 minutes. Remove cake from pan on cool on wire rack for 1 hour. Frost cake and sprinkle with crystallized ginger and toasted pecans.
- Frosting – Using a stand mixer or hand held mixer with whisk attachment, whip cream cheese, butter, vanilla and salt on medium-high speed until smooth, 1 to 2 minutes.
- Reduce speed and add honey. Whip until smooth, 1 to 2 minutes. Increase speed to medium-high and whip for further 3 to 5 minutes until frosting is light and fluffy.
Notes
- This cake can also be made using two 9-inch round cake pans. Bake for 16-18 minutes.
- If tightly wrapped, cake will keep for 3 days at room temperature
