Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Carrot Ginger Cake- Courtsey Of Martha Stewart Recipe

Ingredients

How to make it

  • Heat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Dust pans with flour, and tap out any excess. Set pans aside. Spread pecans in a single layer on an ungreased baking pan, and toast in the oven until lightly golden, about 7 minutes. Remove pan from oven, and let stand until completely cool. Reduce temperature to 300 degrees. Finely chop pecans, and set aside.
  • Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
  • In 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 toasted pecans.
  • Divide batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.
  • Using a serrated knife, trim tops of the cakes so surfaces are level. Slice each layer in half horizontally. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and the sides of the assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
  • Cream Cheese Frosting:
  • Directions
  • 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 beat until well combined and fluffy, about 2 minutes more. Add the remaining ingredients, and beat 5 minutes more. Use immediately, or store in the refrigerator in an airtight container for up to two days.

People Who Like This Dish 2
Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    bamma ate it and said...
    Carrot cake is one of my favorites. The ginger must give it a great taste.
    Was this review helpful? Yes Flag
    " It was excellent "
    gardenladyzoe ate it and said...
    This sounds wonderful...I love carrot cake and ginger. Can't wait to try it!
    Was this review helpful? Yes Flag

The Cook

fluffy24 Cranston, RI

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes