For Christmas I got the Martha Stewart baking book because a teacher I had made up all the recipes for that book and in general I love everything Martha, I use to refer to her as my home girl in baking(I know I’m weird) anyways on Friday it was my mums birthday so I made this carrot cake for her and it turned out really great. It very rich though too so a little goes a long way.
Ginger Carrot Cake
Makes one 2 layer 8″ or 9″ cake
3 cups all purpose flour
1 cup halved pecans, toasted
1 lb large carrots, peeled
3 large eggs (room temperature)
1/3 cup buttermilk
1 tsp vanilla extract
2 cups sugar
1 1/2 cups vegetable oil
1 tbsp freshly grated ginger
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 heaping tsp ground cinnamon
Butter and flour two 8 or 9 inch pans and preheat the oven to 300 degrees. Chop the pecans finely and grate the carrots, about 2 1/2 cups total. You can use a food processor when you’re in a hurry, but I find grating them by hand (using the smallest holes or a food processor) gives a lighter and definitely better texture.
Whisk the carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl until well combined. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Use a rubber spatula to gently fold the flour mixture into the carrot mixture, taking care not to over-mix. Fold in the pecans.
Divide the batter into the two pans and bake about an hour, until a toothpick comes out clean. Let the cakes cool 15 minutes in their pans on a rack, then gently turn out and cool to room temperature before leveling and frosting.
Ginger-Cinnamon Cream Cheese Frosting
Frosts a 2 layer 8″ or 9″ cake
24 oz. cream cheese, room temperature
10 tbsp butter, room temperature
5 cups powdered sugar
4 tbsp fresh, finely grated ginger
2 tbsp cinnamon
Beat cream cheese and butter with the paddle attachment of an electric mixer until smooth, then add powdered sugar. Mix on low for 30 seconds, then add ginger and orange juice. Beat on medium speed until light, fluffy, and well combined.
Assembly: Unless your cakes are pretty flat or you’re going for a rustic look, use a serrated knife to level each cake. On each cake cut once in half to make two pieces.Spread 3/4 cup frosting between the layers and use the remaining frosting on all the sides and the top. Then frost the cake with a very slim amount of frosting to create a crumb coat and then put in the fridge for 10 minutes. Then put alot of frosting on top and with a off set spatula smooth it out by spinning cake but keeping spatula in place. Then I dyed some frosting lavender and piped it out.