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 Plugrá® Butter. This delicious butter gives it flavor, moisture, and that tender crumb.
Plugrá Butter is extra creamy because it’s slow churned with real milk from American dairy farms. You can tell that the butter is always fresh and Plugrá makes sure to leave out any artificial ingredients and added hormones. It’s no surprise that it’s the official butter of Chicago’s French Pastry School and the NY James Beard House!
On top of that, regular butter is 80% butterfat and higher in moisture, while Plugrá is 82% butterfat and lower in moisture. This makes a huge difference, especially when you’re trying to get a flakier pastry dough or more flavorful sauces.
As for flavor profile, I went heavy on the 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 may 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.
Check out savings on Plugrá Butter at Publix here
To whip up a moist Orange Ginger Carrot Cake like mine, make sure to pick up Plugrá Butter in the dairy section at your local Publix! 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
This stunning spiced Orange Ginger Carrot Cake is moist, tender, and delicious. Covered with cream cheese frosting. Have a slice!
- 8 oz Plugrá 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
- 16 oz Plugrá Butter, unsalted, softened
- 32 oz Cream Cheese, softened
- 4-5 cups Powdered Sugar, sifted
- 2 teaspoons Vanilla Extract
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.
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.
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!