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And yes, another carrot cake! Every time I publish the recipe for a carrot cake I tell myself that I couldn’t find a better cake ^^ This cake is a carrot cake with crystallized ginger, an ultra soft cake, like a cloud and very soft thanks to the carrot.
In this carrot cake recipe, no cinnamon or 4 spice, which is a small change and will delight my friends who hate cinnamon – I have plenty and we agreed we would never agree on cinnamon – it’s simpler 😀 However, I put a twist on this cake by using ginger: fresh and crystallized. The ginger gives a little touch that I love, like a little tickle on the palate 😉
And finally, I didn’t want to leave this beauty naked, so I made some frosting from here: browned and maple buttercream.
Also, don’t hesitate to double the amount of icing, you can put the leftovers in a jar in the fridge and heat them slightly to pour them into another recipe: brioche, biscuits, biscuits, apple pie, in short… I give you a lethal weapon: this icing will make everyone around you succumb 😉
I’ve listed my previous carrot cake recipes below because it would be a shame if you didn’t try them :p
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Carrot and ginger cake
It may not be your classic carrot cake, but it will probably be your favorite 😉 This cake wakes you up with its ginger and hugs you tightly with this incredible golden butter and maple syrup frosting!
| Preparation time | 30 minutes |
| Cooking time | 45-55 minutes |
Ingredients
Carrot and ginger cake
Instructions
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Preheat your fous to 170°C,
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Prepare a cake mold with baking paper,
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Mix the dry ingredients well: flour, salt, baking powder, bicarbonate of soda and ground (or fresh) ginger,
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In a separate bowl, beat the sugar, egg and oil until fluffy,
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Add the flour in stages, taking care to scrape the edges well to avoid the formation of lumps. At this stage the dough is quite dense, but don’t worry, the carrots will add the necessary moisture to an ultra soft cake, don’t try to beat the dough to make it more liquid, you risk mixing too much and having a less soft cake.
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Add the grated carrots, pecans and crystallized and chopped candied ginger. The preparation should therefore be rather dense but sticky and semi-liquid.
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Transfer the dough into the previously prepared cake mold, level the surface a little so that the cake rises quite evenly,
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Bake for 45 to 55 minutes or until the inserted knife tip comes out clean.
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Once cooked, let the cake cool completely on a wire rack.
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When the cake has cooled completely, about 1 hour after serving, prepare the icing: brown the butter in a saucepan, filter it and add the maple syrup and icing sugar,
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Pour the icing on the cake,
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Decorate the top of the cake with pieces of crystallized ginger, pecans and chopped carrots,
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Serve once the icing has solidified.
Notes
- *For a little extra, you can use maple syrup with chai spices.
- If you wish, this cake can be served while still warm, so don’t hesitate to reheat your slice. If it’s frosted obviously the frosting might be a little less beautiful but if it melts into the cake it’s even better!
- The cake can be stored without problems for 2-3 days if covered.
⬆️🇫🇷
Yes, this is a new carrot cake! Every time I share a carrot cake recipe with you, I think it’s the best recipe ever ^^ This carrot cake is flavored with crystallized ginger, super moist and so nice, it feels like a hug.
In this carrot cake recipe, without cinnamon or spices, which changes a little from the classic carrot cake and which should appeal to those who hate cinnamon, I can’t believe I have so much 😀 I slightly changed the ginger cake: fresh and crystallized. Ginger gives a little strength and I love it 😉
And finally, I didn’t want this amazing cake to look like that, so I added a brown butter and maple frosting.
By the way, double the quantities of icing, you can keep the leftovers in the fridge and heat it slightly when you have to icing something like a brioche, biscuits, biscuits, apple pie… you’ll see how good this icing is 😉
Please see the list of my previous carrot cake recipes, it would be a shame not to try them too :p
Print the recipe
Ginger carrot cake
Not your average carrot cake, but really good. This cake is ginger and is the absolute best with this maple brown butter frosting!
| Preparation time | 30 minutes |
| Cooking time | 45-55 minutes |
Instructions
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Preheat the oven to 170°C (325°F),
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Line a baking tray with baking paper,
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Carefully combine all the dry ingredients: 00 flour, salt, baking powder, baking soda and ground ginger – or fresh ginger,
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In a separate large bowl, beat the sugar, eggs and oil until well combined and as airy as possible,
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Gradually add the flour mixture, being careful not to leave the flour sticking to the edges,
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At that point the batter will be quite stiff, don’t worry, it’s completely normal because the carrots will bring the missing moisture, don’t try to loosen the batter because you would mix it too much.
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Stir in the carrots along with the pecans and chopped crystallized ginger,
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At this point the batter should be less hard, certainly not liquid.
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Transfer the dough into the prepared mold, level the surface to avoid strange rising,
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Bake for 45–55 minutes or until a toothpick comes out clean,
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Once cooked, let the cake cool completely on a wire rack.
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Once the cake is cold and about an hour before serving, to let it solidify, prepare the icing: brown the butter in a saucepan and mix the filtered butter with maple syrup and icing sugar,
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Pour the icing onto the cake,
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Decorate the top with chopped crystallized ginger, chopped pecans and grated carrots,
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Serve once the icing has solidified.
Notes
- *For an even tastier flavor, you can use maple syrup infused with chaï spices.
- This cake can be served slightly warmed, it’s really delicious either way ^^
- The cake will keep for 2-3 days if covered.
