Carrot Cake with Cinnamon and Ginger

Kiwilimón
Try this delicious super fluffy and moist carrot cake; your whole family will love it, and the touch of cinnamon and ginger gives it a special flavor. It’s a delicious, easy recipe that will be a complete success.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 8 eggs
  • 3 cups sugar
  • 1 cup brown sugar
  • 2 1/2 cups vegetable oil
  • 8 cups carrot, grated
  • 2 cups toasted pecans, chopped
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 2 tablespoons orange zest
  • 1/2 teaspoons pepper
  • 3 1/2 cups flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 pinches salt
  • 2 packages cream cheese
  • 2/3 cups icing sugar
  • 1 tablespoon vanilla essence
Preparation
20 mins
0 mins
Low
  • Beat the eggs with the sugar until fluffy, gradually add both types of sugar, and incorporate the oil in a thin stream while continuing to beat.
  • Add the grated carrots, toasted and chopped walnuts, cinnamon, finely chopped ginger, orange zest, and pepper, and beat until combined.
  • Mix the flour with the baking powder, baking soda, and salt. Add to the mixer and continue beating until a slightly thick, homogeneous mixture forms.
  • Grease three molds of the same size and pour the mixture into three equal parts.
  • Bake at 180° C for 35 minutes or until a toothpick inserted comes out clean. Let cool.
  • For the frosting, beat the cream cheese until smooth, add the vanilla and powdered sugar.
  • Place a cake layer on a base, spread 1/3 of the frosting, and place another layer on top. Add another third of the frosting.
  • Spread the rest of the frosting on top and decorate with organic flowers.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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