This post is sponsored by Plugrá® Butter at Publix. The opinions and text are all mine.
This stunning spiced Orange Ginger Carrot Cake is moist, tender, and delicious. It’s even topped with a cream cheese frosting. Have a slice!
Spiced Orange Ginger Carrot Cake
Plain carrot cake just got a flavor makeover. Adding spices, walnuts, and citrus just elevated it to another level.
If you do a simple Google search on carrot cake you will probably get thousands of hits.
All of those recipes use copious amounts of vegetable oil to give it that “light” texture. But, the cake ends up greasy.
In this recipe, I swapped the oil for Butter. This delicious butter gives it flavor, moisture, and that tender crumb.
Without feeling greasy or heavy.
Every time I look at these pictures my mouth waters. There’s nothing I would change about this recipe.
Well, maybe the decorating part. If only serving for family I’d leave it a bit more rustic, without the whips on top.
As for the flavor profile, I went heavy on spices, especially ginger. When you bake this cake, your entire house will smell warm and comforting.
My favorite part: grating the carrots…it counts as your daily workout. The carrots I used were skinny, so I ended up using about 6-7. If you can find bigger ones, it will make your job easier.
When finished, you can decorate your cake in any way you like. I did some piping on top and added ground walnuts.
My girls loved spreading the frosting all over. And boy oh boy, that cream cheese frosting is heaven. Silky, smooth, sweet, and tangy.
This crazy baking experiment has me falling in love with carrot cake again and I hope it does the same for you.
If you make this cake I recommend using these great cake pans.
I hope you can try this delicious Orange Ginger Carrot Cake at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag
Spiced Orange Ginger Carrot Cake
Ingredients
For Orange Ginger Carrot Cake
- 8 oz Butter, unsalted, softened
- 14 oz Granulated Sugar
- 4 Eggs, room temperature
- 9 oz All Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- 1/2 teaspoons Salt
- 2 teaspoons Ground Ginger
- 1 teaspoon Cinnamon
- 1/4 teaspoon Allspice
- 1/4 teaspoon Nutmeg
- 12 oz Carrots, peeled and grated
- 4 oz Orange Juice
- Zest of 2 oranges
- 1 cup Walnuts, chopped
For Cream Cheese Frosting
- 16 oz Butter, unsalted, softened
- 32 oz Cream Cheese, softened
- 4-5 cups Powdered Sugar, sifted
- 2 teaspoons Vanilla Extract
Instructions
- Preheat oven to 350 F.
- Grease two 9'' cake pans.
- In a bowl sift together the flour, salt, baking powder, baking soda, and spices.
- Using the mixer on medium speed cream thesugar and Plugrá butter together for 5-6 minutes.
- Add the eggs one at a time until until completely mixed.
- Add the orange zest.
- Slowly add the dry ingredients.
- Add the orange.
- Finally add the carrots and walnuts. Mix until combined.
- Divide batter equally in 2 pans.
- Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean.
- Remove from the oven and cool in pans for 10 minutes. After that umold on cooling racks.
For Cream Cheese Frosting
- Place the cream cheese, Plugrá butter, and vanilla in a mixer and mix on medium speed until smooth and creamy. About 5 minutes.
- Slowly and in batches add the sugar until incorporated. Finally, add the vanilla.
Assembly
- Place 1 cake layer on a cake stand or serving plate. Spread 1 cup of frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
- Decorate as you wish!
- Enjoy.
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