CARROT CAKE WITH GINGER CREAM CHEESE FROSTING
Provided by Food Network Kitchen
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 24
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray; line the bottoms with parchment paper. Spread the walnuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool, then finely chop.
- Sift the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg and salt onto a large piece of parchment (or into a medium bowl). Beat the granulated sugar, brown sugar and vegetable oil in a large bowl with a mixer on medium speed until smooth, about 1 minute. Increase the speed to medium high and add the eggs, one at a time; beat until light and smooth, about 2 minutes. Reduce the mixer speed to low; add the applesauce, orange zest and vanilla and beat until just smooth. Gradually add the flour mixture and beat until just combined. Add the carrots and 3/4 cup walnuts and beat until just combined.
- Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove to the rack to cool completely; remove the parchment. (The cake layers can be made a day ahead; let cool completely, then wrap in plastic wrap.)
- Make the frosting: Peel the ginger and grate onto a piece of cheesecloth. Wrap in the cheesecloth and squeeze the juice into a small bowl (you should get about 1 tablespoon). Add the orange juice and vanilla to the bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat in the juice mixture. Reduce the mixer speed to low and gradually beat in the confectioners' sugar. Increase the mixer speed to high and beat until smooth, about 2 more minutes.
- Place 1 cake layer on a platter, rounded-side down. Spread with 1 cup frosting, then top with the second cake layer, rounded-side down. Cover the top and sides with the remaining frosting. Press the remaining walnuts into the sides of the cake. Refrigerate at least 1 hour before serving.
GINGERBREAD CAKE WITH CREAM CHEESE FROSTING
Make and share this Gingerbread Cake With Cream Cheese Frosting recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- CAKE: Place 1/3 cup sugar and butter in a medium bowl; beat at high speed for 2 minutes or until well combined. Add molasses and egg; beat well.
- Combine flour and next 5 ingredients (through cloves) in a medium bowl.
- Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla.
- Spoon batter into an 8-inch square pan coated with cooking spray.
- Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.
- FROSTING: Place cheeses, 1 teaspoon vanilla, and 1/8 teaspoon salt in a large bowl; beat with a mixer at medium speed until light and fluffy.
- Gradually add powdered sugar; beat at low speed JUST until blended.
- Spread frosting evenly over top of cake.
- Top each serving with Lemon Curd.
Nutrition Facts : Calories 226.5, Fat 5.4, SaturatedFat 3.2, Cholesterol 30.9, Sodium 159.2, Carbohydrate 41.5, Fiber 0.5, Sugar 27.5, Protein 3.2
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