Our Favourite Ginger Carrot Cake / by Linda Klimack

This cake is truly a ginger lover's delight! Lovely with frosting or even on its own, you won't be able to resist its gingery temptations. If you don't like ginger, stay away!

Cake

2 cups all purpose unbleached
2 teaspoons baking powder
½ teaspoons baking soda
1 teaspoons salt
2 teaspoons cinnamon
4 eggs
¾ cup brown sugar
¼ cup granulated sugar
1¼ cups vegetable oil
1 tablespoon ginger juice or ground ginger
2 teaspoons vanilla extract
4 cups grated carrots
1 cup chopped walnuts or pecans
1 cup crystallized ginger, chopped

  • Preheat your oven to 350℉ and grease two 9" round cake pans.
  • Mix the dry ingredients in a bowl.
  • In a mixer, beat the eggs, sugars, oil, ginger juice and vanilla until just blended.
  • Add dry ingredients and mix briefly.
  • Add grated carrots, nuts and diced ginger and mix briefly until the ingredients are evenly distributed in the batter.
  • Divide the batter between the cake pans and bake for 30 minutes or until a cake tester comes our clean. If your oven does not heat evenly consider giving the pans a half turn and switching their positions in the oven at the 20 minute mark.
  • Cool completely on a wire rack.

Cream Cheese Frosting

8 oz package of cream cheese, room temperature
¼ cup butter, room temperature
1 teaspoon vanilla extract
2 cups icing sugar
1 tablespoon ginger juice or ground ginger

  • Blend the butter and cream cheese until soft and smooth.
  • Add the vanilla and ginger juice and blend.
  • Add the icing sugar and mix until even.
  • Frost the lower cake and place the second layer on top.
  • Frost the top and sides, if desired, with the remaining frosting.
  • You can jazz up the final appearance with a sprinkling of more nuts and diced ginger on top of the frosting.