Best Carrot And Ginger Cake Recipes

APPLE, CARROT AND ZUCCHINI CAKE WITH GINGER

Steps:

• 1. Preheat oven at 180C or 350F and prepare two oven proof loaf pans (8X4in) by greasing those well with butter or line with parchment paper.
• 2. Wash, peel and grate the carrots, courgette and chop the apples.
• 3. Toast and chop the walnuts.
• 4. Squeeze all the juice out of the courgette by using a clean kitchen towel or by simply squeezing a fair amount of grated courgette between your palms until you managed to squeeze all the juice out.
• 5. In a freestanding mixer, mix the softened butter and the sugar until nice and creamy. Add the eggs one by one mixing 30 seconds between them.
• 6. Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger. Mix for a further 30 seconds until it is all incorporated.
• 7. In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.
• 8. Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.
• 9. Add the grated carrots, courgette and chopped apple and the toasted and chopped nuts. Mix all in with a spatula.
• 10. Pour the cake mixture into the prepared tins and bake at 180C in the middle of the oven for about 50 min until it bounces back when pressed slightly and gently in the middle or until they become nice and golden brown. Turn midway if necessary.
• 11. While the cake is baking prepare the frosting by whisking the cream cheese with the sugar and the lemon or orange juice. Add as much lemon/orange juice as needed until it gets to the desired fluidity/consistency, enough to make a beautiful drizzle.
• 12. Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy

CARROT, HAZELNUT, AND GINGER CAKE

Steps:

• Make the Cake: Preheat the oven to 350°F. Grease and Flour a 9-by-13-inch pan or an 8-inch spring-form pan. In a large bowl, beat together the Eggs, Mayonnaise, Granulated Sugar, Brown Sugar, and Vanilla. Mix in the Flour, Baking Soda, Baking Powder, Salt, Ginger, and Cinnamon. Stir in the Carrots. Fold in the Hazelnuts and pour the batter into the prepared pan. Bake for 40 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes then turn out onto a wire rack and cool completely. Make the Frosting: In a medium bowl, combine the Butter, Cream Cheese, Confectioners' Sugar, and Molasses. Beat until the mixture is smooth and creamy then slather it on the cooled cake.

CARROT AND GINGER CAKE

Steps:

• Preheat oven to 150 deg C, 300 deg F, Gas mark 2
• Place sugar, flour, bicarbonate of soda, vegetable oil and eggs in a large bowl, and beat well
• Add grated carrot, sultanas and ginger, mix well to form a runny batter.
• Pour into 1lb loaf tin and bake until firm - about an hour