Orange and Ginger Carrot Cake

A beautiful layered carrot cake flavoured with orange, ginger and cream cheese icing.

Serves: 12-14

Prep Time: 30 min

Cooking Time: 30-35 min

Total:  60 min, plus cooling and assembly time

Ingredients

5 cups grated carrot
1 cup crystallized ginger, chopped into small pieces
1 orange, rind
2 1/2 cups flour
1 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1 cup butter, at room temperature
3/4 cup sugar
4 eggs, at room temperature
2 tsp. vanilla
2/3 cup milk

Icing

250 g plain cream cheese, room temperature
1/2 cup butter, room temperature
2-3 cups icing sugar, sifted
1 tsp. vanilla
sliced crystallized ginger, to garnish

Directions

1. In a medium bowl, combine flour, baking powder, baking soda, ground ginger, ground cinnamon, salt and orange peel. Stir until combined.
2. Place butter in a large mixing bowl and beat with an electric mixer until creamy. Add sugar, beating for 2-3 minutes. Add eggs and then vanilla.
3. Beating on low, add about a third of the flour mixture, beating until just combined. Add half of the milk and beat.
4. Repeat, adding a third of flour, the remaining half milk and then the remained third of flour mixture.
5. Fold in carrots and ginger pieces.
6. Transfer batter to a well greased 8x11-inch baking pan, or two 9-inch round cake pans.  To remove air pockets, bang pans on the counter 5-6 times.
7. Bake in a preheated oven at 350 F for 30-35 minutes, or until the centre of the cake has set.
8. Place on a baking rack to cool.
9. After 15 minutes, turn the cake(s) out of the pan(s) and let cool completely on a wire rack.
10. To make the icing, cream butter and cream cheese. Add sifted icing sugar until desired consistency is reached. Stir in vanilla.
11. To assemble, place one cake flat-side up on a dish. Spread a generous layer of icing over top, leaving a narrow border around the edges. Top with the second cake and gently press down. Ice the top and sides of the cake.
12. Garnish with more crystallized ginger pieces and a light sprinkling of orange rind.
13. Refrigerate several hours or overnight before serving.

Lightly adapted from LCBO's Food & Drink (Spring 2011).