Carrot Cake With Ginger Cream-Cheese Icing |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This carrot cake has no raisins or nuts in it and has a delicious Ginger Cream Cheese icing. Recipe is from Taste of the South. Ingredients:
8 medium carrots, peeled and chopped into quarters |
1 cup applesauce |
3 cups all-purpose flour |
2 1/2 cups granulated sugar |
2 teaspoons baking powder |
2 teaspoons baking soda |
2 teaspoons salt |
2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1 1/2 cups vegetable oil |
8 large eggs |
2 teaspoons vanilla extract |
20 ounces cream cheese, softened |
1 cup unsalted butter, softened |
6 cups confectioners' sugar |
2 tablespoons honey |
2 teaspoons fresh ginger, grated |
Directions:
1. For cake, preheat oven to 350 degrees F.
2. Line the bottoms of 3 (9-inch) cake pans with parchment paper and spray with baking spray with flour; set aside.
3. Grate carrots in a food processor.
4. Add applesauce, stirring to combine; set aside.
5. In large bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
6. Add oil, eggs and vanilla extract; beat at medium speed with an electric mixer until smooth.
7. Fold in carrot mixture.
8. Divide batter evenly among pans.
9. Bake until wooden pick inserted in the center comes out clean, about 40 minutes.
10. Let cool in pans for 20 minutes.
11. Remove layers from pans and let cool completely on wire racks.
12. To prepare icing, in large bowl, beat cream cheese with an electric mixer until smooth.
13. Add butter, beating until light and fluffy, about 2 minutes.
14. Add confectioners' sugar, honey and ginger, beating until well combined, about 2 minutes.
15. Spread icing between layers and on top and sides of cake.
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