Description
You can make this cake fancy, or not. Either way, it’s delish. You can certainly leave off the decorative sugared carrots, but don’t skimp on the ginger!
Ingredients
Units
Scale
- Baking spray for pans
- 2 tablespoons (2-3″ depending on width) fresh ginger, peeled and coarsely chopped
- 1 lb. (about 7 large) carrots, chunked
- 1 cup fresh pineapple, chunked
- 1 cup sunflower oil
- 4 large eggs, room temperature
- 1/2 cup buttermilk (115 ml)
- 1 cup white sugar (200g)
- 1 cup brown sugar (213g)
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt (affiliate link)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 2 cups (260g) unbleached all-purpose flour
- 1 cup (130g) whole wheat pastry flour
White Chocolate Cream Cheese Frosting*
Candied carrot roses and crystalized ginger for garnish
Instructions
- Preheat oven to 350°. Spray two 8×2″ round cake pans with baking spray. Line each with a parchment paper (affiliate link) circle and spray again. Set aside.
- Drop the ginger down the shoot into a food processor (affiliate link) with the blade running. Be sure it is very finely ground up. Do the same with the carrots. Add the pineapple and pulse about 10 times. Add the oil, eggs, buttermilk, sugars, vanilla baking powder, baking soda,salt, ground ginger and nutmeg. Mix until well combined. Process until it’s a chunky puree and no significant pieces of carrot remain.
- Now add the flours and pulse a few times until just combined. Do not over mix. Divide between prepared cake pans. Bake for 45-50 minutes. Until a toothpick inserted comes out almost clean. Internal temperature should read 205-210°.
- Remove the cakes from the oven and place them on a wire rack to cool for about 20 minutes. Turn the cakes out onto a wire rack to cool completely.
- Place one layer on a cake stand or large serving plate, and spread with about 3/4 cup of frosting. Place the second cake layer on top and spread the remaining frosting over the sides of the cake. Transfer to refrigerator and chill for 3 to 4 hours.
- Decorate the cake with candied carrot roses as desired. Cut the cake and serve.
White Chocolate Cream Cheese Frosting*
- 12 oz. (340g) white chocolate, coarsely chopped
- 12 oz. (340g) cream cheese, room temperature
- 8 tablespoons (113g) butter, room temperature
- 1 tablespoon (28g) buttermilk
- 1/4 teaspoon kosher salt (affiliate link)
- 1 teaspoon vanilla
- Place the white chocolate in a heatproof bowl and melt in the microwave in 30-second bursts, stirring in between, until the chocolate is almost melted, about 1 to 1-1/2 minutes. Stir without further heating until the chocolate is completely melted. Let cool until just slightly.
- Place the cream cheese, butter, buttermilk, salt, and vanilla into the bowl of a food processor (affiliate link) and process until smooth and creamy.
- Add the melted white chocolate and pulse several times to incorporate. Scrape down the sides of the bowl as needed.
Candied Carrot Roses
- 2 large peeled carrots
- 1 cup water
- 1 cup sugar
- Sugar (optional)
- Using a vegetable peeler, peel long strips from carrots.
- In a small saucepan over medium-high heat, bring the water and sugar to a boil. Add carrot strips, and reduce a simmer. Cook for about 15 minutes. Drain (save the syrup for another use), and place on a piece of parchment paper (affiliate link).
- Wrap each carrot strip around your pinky finger to form rose curls. Bake at 225° for 15 minutes. Sprinkle with extra sugar for some sparkle, farkle! Place on your cake and bask in it’s glorious carrot beauty!