Best Orange Ginger Frosting Recipes

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CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING



Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting image

Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream cheese frosting. Martha made this recipe on "Martha Bakes" episode 712.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch layer cake

Number Of Ingredients 15

1 1/2 cups (3 sticks) melted unsalted butter, plus more for pans
3 cups unbleached all-purpose flour, plus more for pans
1 cup (3 ounces) pecan halves
2 1/2 cups (12 ounces) shredded carrots
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 tablespoon freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
Orange Cream-Cheese Frosting
Candied Carrot Strips

Steps:

  • Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
  • Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
  • Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
  • Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
  • Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
  • For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
  • Decorate cake with candied carrot strips as desired. Cut cake and serve.

ORANGE GINGER FROSTING



Orange Ginger Frosting image

This frosting is the perfect topping for Carrot Ginger Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 cups

Number Of Ingredients 6

4 tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup confectioners' sugar
2 teaspoons freshly grated orange zest
2 teaspoons freshly grated ginger
Pinch of salt

Steps:

  • Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese and confectioners' sugar, beat until well combined and fluffy, about 2 minutes more. Add orange zest, grated ginger, and salt. Beat an additional 5 minutes.

GINGER-ORANGE CARROT CAKE WITH ORANGE-CREAM CHEESE FROSTING



GINGER-ORANGE CARROT CAKE WITH ORANGE-CREAM CHEESE FROSTING image

Categories     Cake     Dessert

Yield 1 13 by 9 inch cake

Number Of Ingredients 21

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon table salt
1 pound medium carrots (6 to 7 carrots), peeled
1 1/2 cups granulated sugar (10 1/2 ounces)
1/2 cup packed light brown sugar (3 1/2 ounces)
4 large eggs
1 tablespoon grated orange zest
1 1/2 cups vegetable oil safflower oil, or canola oil
1/2 cup minced crystallized ginger
Orange-Cream Frosting
8 ounces cream cheese softened but still cool
5 tablespoons unsalted butter softened, but still cool
1 tablespoon orange juice
1 tablespoon grated orange zest
1 1/4 cups confectioners' sugar (4 1/2 ounces)

Steps:

  • 1. For the cake: Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment and spray parchment. 2. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. 3. In a food processor fitted with a large shredding disk, shred the carrots (you should have about 3 cups); transfer the carrots to a bowl and set aside. Wipe out the food processor workbowl and fit with the metal blade. Process the granulated and brown sugars, eggs and the orange zest until frothy and thoroughly combined, about 20 seconds. With the machine running, add the oil through the feed tube in a steady stream. Process until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a medium bowl. Stir in the carrots, crystallized ginger, and the dry ingredients until incorporated and no streaks of flour remain. Pour into the prepared pan and bake until a toothpick or skewer inserted into the center of the cake comes out clean, 35 to 40 minutes, rotating the pan halfway through the baking time. Cool the cake to room temperature in the pan on a wire rack, about 2 hours. 4. For the frosting: When cake is cool, process cream cheese, butter, and orange juice and zest in clean food processor workbowl until combined, about 5 seconds, scraping down bowl with rubber spatula as needed. Add confectioners' sugar and process until smooth, about 10 seconds. 5. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve. (Cover leftovers and refrigerate for up to 3 days.)

ORANGE-GINGER FROSTING



ORANGE-GINGER FROSTING image

Categories     Condiment/Spread     Dessert     Kid-Friendly

Yield 3 cups

Number Of Ingredients 5

4 tbsp. unsalted butter, room temperature
8 oz. cream cheese, room temperature
1 cup confectioners sugar
2 tsp. freshly grated orange zest
2 tsp. freshly grated ginger

Steps:

  • Place butter in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy. Add cream cheese and sugar; beat until well combined and fluffy. Add zest, ginger, and a pinch of salt. Beat an additional 5 minutes until smooth and fluffy.

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