Chef John Grainger from the 1060 Restaurant shares his tasty recipe for Orange-Giner Carrot Cake! Yum!
Orange-Ginger Carrot Cake
Cake
2 1/2 Cup Flour
1 1/4 Tsp Baking Powder
1 Tsp Bakng Soda
1 Tsp Ground Cinnamon
3/4 Tsp Freshly Ground Nutmeg
1/2 Tsp Iodized Salt
4 EA Whole Eggs (room temperature)
1 1/2 Cup Granulated Sugar
1/2 Cup packed Light Brown Sugar
2 Tblsp Orange Zest (Very, very finely chopped)
3 Tblsp Peeled Fresh Ginger (Very, very finely chopped)
1 Cup 10% Blended Oil
1 lb peeled and very finely grated carrots
Frosting
28 Oz Cream Cheese
12 Oz Butter (small cubed)
4 Cups Confectioners Sugar
2 Tsp Pure Vanilla Extract
Method:
FIRST THING, TURN THE OVEN TO 350. NEXT, TAKE 2 SPRING FORM PANS AND SPRAY THEM ON THE BOTTOM AND SIDES WITH PAN SPRAY.
TRACE AND CUT OUT 2 PIECES OF PARCHMENT OR WAX PAPER TO FIT ON THE BOTTOM OF THE PANS PERFECTLY. NOW SPRAY THE PAPER AS WELL.
IN A STAINLESS STEEL BOWL, SIFT TOGETHER THE FLOUR, BAKING POWDER, BAKING SODA, SPICES & SALT AND SET ASIDE.
IN ANOTHER SEPARATE BOWL, WHISK TOGETHER THE EGGS, BOTH SUGARS, ORANGE ZEST AND GINGER UNTIL THE SUGAR IS DISSOLVED AND THE MIXTURE BECOMES "FROTHY" (ABOUT 2-3 MINUTES WHISKING VIGOROUSLY).
NOW SLOWLY WHISK IN THE OIL JUST UNTIL COMBINED. NEXT, ADD THE FLOUR MIXTURE IN FOUR SEPARATE STAGES UNTIL FULLY COMBINED AND THERE IS NO SIGN OF FLOUR ANYWHERE.
NOW ADD THE CARROTS AND MIX WELL AGAIN.
WITH A RUBBER SPATULA, EVENLY DISTRIBUTE THE BATTER INTO BOTH SPRING-FORM PANS. WEIGH EACH PAN (IF POSSIBLE) ON A POUND SCALE TO ENSURE THAT THEY ARE EVEN. BAKE UNINTERRUPTED FOR 30 MINUTES AND TEST WITH A TOOTHPICK.
COOL AT ROOM TEMP ON A COOLING RACK FOR 2 HOURS.
"POP" EACH CAKE OUT AND REMOVE THE PARCHMENT PAPER.
NOW TRIM THE TOP OFF OF ONLY ONE CAKE AND USE THAT ONE AS THE BASE CAKE FOR YOUR 2 LEVEL
FROSTING
IN A STAND UP MIXING BOWL OR WITH A HAND MIXER, ADD THE CREAM CHEESE AND THE BUTTER AND RUN ON HIGH SPEED FOR 6 MINUTES (STOPPING AND SCRAPING AT LEAST TWICE. ) WHEN THE MIX IS SMOOTH AND CREAMY, TURN THE SPEED DOWN TO LOW AND SLOWLY ADD THE SUGAR.
SCRAPE THE SIDES AGAIN AND ADD THE VANILLA. MIX UNTIL WELL INCORPORATED AND STORE IN THE FRIDGE FOR HALF AN HOUR TO FIRM UP.
NOTE: ICE THE TOP OF THE FLAT CAKE AND PUT THE ROUNDED CAKE ON TOP OF THAT. NOW ICE THE TOP OF THE CAKE IN ANY DESIGN THAT YOU WISH.
KEEP COVERED IN THE FRIDGE. ENJOY!!!!
