Ginger & Walnut Carrot Cake - Nigella: At My Table | Episode 3 - BBC Two



Gingered Carrot Cake with Cream Cheese Frosting

Ingredients
Gingered Carrot Cake:
2 1/2 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp.
large eggs
butter or margarine
3/4 c. granulated sugar
3/4 c. light brown sugar
can crushed pineapple in unsweetened juice
1 tbsp. vanilla extract
shredded carrots
walnuts
3/4 c. raisins
1/4 c. finely chopped crystalized ginger
Cream Cheese Frosting:
cream cheese
3 tbsp. butter
2 tsp. vanilla extract
2 1/4 c. confectioners' sugar
chopped crystallized ginger
Directions
  1. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans; dust with flour.
  2. PrepareGingered Carrot Cake:On waxed paper, combine flour, baking soda, cinnamon, baking powder, ground ginger, nutmeg, and 1 teaspoon salt.
  3. In large bowl, with mixer on medium speed, beat eggs, butter, and sugars 2 minutes, occasionally scraping bowl with rubber spatula. Beat in pineapple with its juice and vanilla. Reduce speed to low; add flour mixture and beat just until blended. Stir in carrots, walnuts, raisins, and crystallized ginger.
  4. Spoon batter evenly into prepared pans. Bake 32 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool in pans on wire rack 15 minutes. With thin knife, loosen sides of cakes from pans; invert onto racks to cool.
  5. PrepareCream Cheese Frosting:In large bowl, with mixer on low speed, beat cream cheese, butter, and vanilla until blended. Increase speed to medium-high; beat 2 minutes or until very fluffy. Reduce speed to low; add confectioners' sugar and beat 2 minutes or until smooth. Makes about 1 3/4 cups.
  6. Assemble cake:Place 1 cake layer, rounded side down, on cake plate. With narrow metal spatula, spread 1 cup frosting over layer. Top with second layer, rounded side up. Spread remaining frosting on top of cake. If you like, sprinkle crystallized ginger on top of cake for garnish. If not serving cake right away, cover loosely with plastic wrap and refrigerate up to 2 days.





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Gingered Carrot Cake with Cream Cheese Frosting
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Date: 12.12.2018, 21:31 / Views: 94371