Carrot Cake with Cinnamon Ginger Cream Cheese Frosting
The frosting is made with cream cheese, cinnamon and ginger–a combination that I found addictive.
Carrot Cake with Cinnamon Ginger Cream Cheese Frosting
Ingredients:
- 1/2 cup (50 grams) walnuts
- 1 cup finely grated carrots
- 1 cup (130 grams) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 100 grams granulated white sugar
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
Frosting:
- 30 grams unsalted butter, room temperature
- 150 grams cream cheese, room temperature
- 1 cup (115 grams) confectioner’s (powdered or icing) sugar
- 1/2 tbsp ginger
- 1/2 tbsp cinnamon
Tools:
- 23 x 5cm cake pan
- 2 mixing bowls
- electric mixer with beater attachment
- spatula
Step 1:
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray one 9 x 2 inch (23 x 5 cm) cake pan and line the bottom of the pan with a sheet of parchment paper.
The complete article can be found in Issue #276 of the Tokyo Journal. Click here to order from Amazon.