does carrot cake contain ginger

This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing — only on top, not running through the middle as well — just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board.

This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing — only on top, not running through the middle as well — just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board.

In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans.

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• Photo by David Ellis
  

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Yields: 8-12 slices

• 200 grams plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 2 teaspoons ground ginger
• ¼ teaspoon fine sea salt
• 175 grams soft light brown sugar
• 2 large eggs (at room temperature)
• 200 millilitres vegetable oil (plus more for greasing)
• 200 grams carrots (peeled and coarsely grated)
• 100 grams walnut pieces (roughly chopped or crumbled)
• 75 grams crystallised ginger (finely chopped)

• 100 grams unsalted butter (soft)
• 100 grams icing sugar (sieved if lumpy)
• 1 teaspoon cornflour
• 100 grams full-fat cream cheese (fridge-cold)
• 1 x 15ml tablespoon fresh ginger (coarsely grated)

• 25 grams walnut pieces (roughly chopped or crumbled)
• 25 grams crystallised ginger (chopped)

• 1⅔ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground ginger
• ¼ teaspoon fine sea salt
• ¾ cup soft light brown sugar
• 2 large eggs (at room temperature)
• ¾ cup vegetable oil (plus more for greasing)
• 1¾ cups carrots (peeled and coarsely grated)
• 1 cup walnut pieces (roughly chopped or crumbled)
• 4½ tablespoons candied stem ginger (finely chopped)

• 7 tablespoons unsalted butter (soft)
• 1 cup confectioners sugar (sieved if lumpy)
• 1 teaspoon cornstarch
• 4 ounces full-fat cream cheese (fridge-cold)
• 1 x 15ml tablespoon fresh ginger (coarsely grated)

• ¼ cup walnut pieces (roughly chopped or crumbled)
• 1½ tablespoons candied stem ginger (chopped)

You will need 1 x 20cm/8 inch springform cake tin.

• Preheat the oven to 170°C/150°C Fan/325°F and grease the sides and line the base of your springform cake tin with baking parchment.
• Put the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl and fork well to mix thoroughly.
• Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture, scraping the bowl you’re beating them in to rescue and incorporate any flour clinging to the edges. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. So, beat in the carrots and then fold in the 100g / 1 cup of prepared walnuts and 75g / 4½ tablespoons of crystallised ginger, until everything is evenly combined.
• Spoon and scrape into the prepared tin. Don’t worry if it looks as if you haven’t got nearly enough batter, as the cake will rise well as it bakes. Smooth the top and pop in the oven (this is when to make the icing, see step 5) for 45–55 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin.
• As soon as the cake’s in the oven, get on with the icing. Beat the butter and icing sugar together and when creamily combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful at all times not to over-beat or the icing will get too runny. Starting with the grated ginger on a plate, get out a piece of kitchen roll and, moving quickly, spoon the grated ginger into the centre, bring up the edges of the paper, holding them together to form a little swag bag, and press on it over the bowl to squeeze out the intense ginger juice. Beat this into the frosting in its bowl. Cover with cling film and refrigerate.
• When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency. Beat briefly to help this along, and make sure it’s smooth. Unclip and release the cake from its tin, unmoulding it, and sit it on a cake stand or plate. Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts and ginger on top.

You will need 1 x 20cm/8 inch springform cake tin.

• Preheat the oven to 170°C/150°C Fan/325°F and grease the sides and line the base of your springform cake tin with baking parchment.
• Put the flour, baking powder, baking soda, ground ginger and salt into a bowl and fork well to mix thoroughly.
• Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture, scraping the bowl you’re beating them in to rescue and incorporate any flour clinging to the edges. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. So, beat in the carrots and then fold in the 100g / 1 cup of prepared walnuts and 75g / 4½ tablespoons of candied stem ginger, until everything is evenly combined.
• Spoon and scrape into the prepared tin. Don’t worry if it looks as if you haven’t got nearly enough batter, as the cake will rise well as it bakes. Smooth the top and pop in the oven (this is when to make the icing, see step 5) for 45–55 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin.
• As soon as the cake’s in the oven, get on with the icing. Beat the butter and confectioners sugar together and when creamily combined, beat in the cornstarch, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful at all times not to over-beat or the icing will get too runny. Starting with the grated ginger on a plate, get out a piece of kitchen roll and, moving quickly, spoon the grated ginger into the centre, bring up the edges of the paper, holding them together to form a little swag bag, and press on it over the bowl to squeeze out the intense ginger juice. Beat this into the frosting in its bowl. Cover with cling film and refrigerate.
• When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency. Beat briefly to help this along, and make sure it’s smooth. Unclip and release the cake from its tin, unmoulding it, and sit it on a cake stand or plate. Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts and ginger on top.

MAKE-AHEAD: The cake can be baked up to 2 days ahead. Wrap in a layer of cling film and keep in an airtight container, ice before serving. Icing can be made a day ahead and stored in an airtight container in the fridge. Remove from fridge and leave at room temperature until soft enough to spread. Store leftovers in an airtight container in a cool place for up to 5 days.

FREEZE: Wrap un-iced cake in a double layer of cling film and layer of foil, for up to 3 months. To defrost, unwrap and put on a wire rack at room temperature for 4-5 hours. Top with frosting before serving.

MAKE-AHEAD: The cake can be baked up to 2 days ahead. Wrap in a layer of cling film and keep in an airtight container, ice before serving. Icing can be made a day ahead and stored in an airtight container in the fridge. Remove from fridge and leave at room temperature until soft enough to spread. Store leftovers in an airtight container in a cool place for up to 5 days.

FREEZE: Wrap un-iced cake in a double layer of cling film and layer of foil, for up to 3 months. To defrost, unwrap and put on a wire rack at room temperature for 4-5 hours. Top with frosting before serving.

Butter or margarine pats

Gluten Free Ginger And Walnut Carrot Cake

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FAQ

What does a carrot cake contain?

What is gingerbread cake made of?

Does carrot cake contain cinnamon?

What is Chinese carrot cake made of?

Does carrot cake have ginger?

Not every carrot cake has ginger. Our most popular recipe does not. But carrot cake adds such a fresh zing to carrot cake, I highly recommend it if you love ginger flavor. Ginger pairs well with sugar and cinnamon which are found in this cake. I don’t bake with fresh ginger often, but it makes such a fabulous flavored cake.

Can you make a carrot cake with Ginger frosting?

Whenever you crave a delicious, gingery carrot cake you can use this recipe. It’s very straightforward, versatile with ingredients, can be adapted to different cake pans and spice mixes, and has a ginger frosting that complements it perfectly.

Can you freeze a gingery carrot cake?

Whenever you crave a delicious gingery carrot cake, use this recipe. It’s very straightforward, versatile with ingredients, can be adapted to different cake pans and spice mixes, and has a ginger frosting that complements it perfectly. And it freezes wonderfully! WANT TO SAVE THIS RECIPE?

How do you make a fried carrot cake?

In a large mixing bowl, whisk the oil and brown sugar together, then add the eggs and whisk well to combine. Sift the flour, baking powder, baking soda, salt and ginger powder into the bowl. Fold gently to combine, do not over-mix. Now stir in the carrots and two-thirds of the candied ginger (save the rest for decoration).