This ginger carrot cake with Lemon Cream Cheese and Saffron frosting is delicious! The result in a very moist cake without a Lucious frosting on top which makes the cake irresistible.
This is my first post for 2013, so even belatedly I wish all of you a Happy New Year.
As always I like to start my first post of the year with a sweet recipe, which symbolizes a sweet new year ahead.
To decorate the cake, I wanted to make some carrots, so I used green writing icing to make the leaves and red mixed with saffron to get the orange colour to make the carrots.
If you do not want to use saffron, you may combine the red and yellow icing to get an orange colour.
Ingredients needed to make the Ginger Carrot cake and Frosting:
- Demerera sugar
- Eggs
- Vegetable oil
- All purpose flour
- Corn flour
- Baking powder
- Baking soda
- Carrots
- Fresh ginger
- Orange zest
- Cinnamon
- Mixed spices
- Greek yoghurt
- Walnuts
For the Lemon frosting:
- Cream cheese
- Butter
- Lemon juice
- Lemon zest
- Icing sugar
For the Saffron Frosting
- Icing sugar
- Orange blossom water
- Lemon juice
- Greek saffron with a little red colour (or mix red and yellow food colour)
How to make the Ginger Carrot Cake
Preheat oven to 180o C /350° F.
Grease a 22 cm round cake pan and line with parchment paper.
In a large bowl, sift together flour, corn flour, baking powder and baking soda. Mix in spices and set aside.In your mixer bowl, beat eggs with sugar.
Add vegetable oil and yoghurt, shredded carrot, walnuts, orange zest and ginger and mix.
Add flour mixture and mix.Pour batter into prepared pan.
Bake for 45-50 minutes or until a skewer inserted near the center comes out clean.
Cool in pan for 10 minutes and remove from the pan.
Decoration frosting:
Prepare frosting and set aside.
Add sugar in a bowl and add the orange blossom water and lemon juice, mixing until you have a thick paste.
Add colour and saffron and mix.
Cover with cling film and set aside until ready to use.
Lemon-Cream Cheese Frosting:
In a large bowl place all the ingredients and mix with a hand mixer until smooth. Cover the cake with the frosting.
Decorate and refrigerate for a couple of hours before cutting the cake.Store the cake or any leftovers in the refrigerator.
Ginger Carrot Cake with Lemon & Saffron Frosting
This ginger carrot cake with Lemon Cream Cheese and Saffron frosting is delicious! The result in a very moist cake without a Lucious frosting on top which makes the cake irresistible.
Ingredients
- 125 grams demerera sugar
- 4 medium eggs
- ¼ cup vegetable oil
- 300 grams all purpose flour
- 2 tbsp corn flour
- 1 tsp baking powder
- 2 tsp baking soda
- 300 grams carrots (2 cups finely shredded)
- 50 grams fresh ginger (about 2 tbsp grated)
- 1 tbsp orange zest
- ¾ tbsp cinnamon
- ¼ tbsp mixed spices
- 100 grams Greek yoghurt
- 50 grams walnuts chopped
Lemon-Cream Cheese Frosting:
- 200 grams cream cheese, at room temperature
- 30 grams butter
- 1 tablespoon lemon juice
- 1 tbsp lemon zest
- 125 grams sifted icing sugar
Saffron Frosting:
- 50 grams icing sugar
- 1 tbsp orange blossom water
- 1 tbsp lemon juice
- 0.25 grams Greek saffron with a little red colour (or mix red and yellow food colour)
Instructions
- Preheat oven to 180o C /350° F.
- Grease a 22 cm round cake pan and line with parchment paper.
- In a large bowl, sift together flour, corn flour, baking powder and baking soda. Mix in spices and set aside.
- In your mixer bowl, beat eggs with sugar. Add vegetable oil and yoghurt, shredded carrot, walnuts, orange zest and ginger and mix.
- Add flour mixture and mix.
- Pour batter into prepared pan.
- Bake for 45-50 minutes or until a skewer inserted near the center comes out clean.
- Cool in pan for 10 minutes and remove from the pan.
- Decoration frosting: Prepare frosting and set aside. Add sugar in a bowl and add the orange blossom water and lemon juice, mixing until you have a thick paste. Add colour and saffron and mix. Cover with cling film and set aside until ready to use.
- Lemon-Cream Cheese Frosting: In a large bowl place all the ingredients and mix with a hand mixer until smooth. Cover the cake with the frosting.
- Decorate and refrigerate for a couple of hours before cutting the cake.
- Store the cake or any leftovers in the refrigerator.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 453Total Fat 20gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 93mgSodium 436mgCarbohydrates 61gFiber 3gSugar 33gProtein 8g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Carrot Cakes
Here are some more Carrot cakes
Vegan Carrot and Banana Cake with Coconut Frosting
A very moist, delicious and healthy Vegan Carrot Cake with Banana, Spices and topped with Coconut frosting and Bergamot fruit preserve.
Vegan Carrot Cake with Chocolate
This vegan carrot cake is so easy to make, it is moist and tastes fantastic You can eat it as it is or add a glaze on top!
Vegan Chocolate Carrot Cake with Chocolate Tahini Glaze
This vegan Chocolate Carrot cake is moist and delicious with a chocolate - tahini glaze on top, which makes it not only healthy but also irresistible.
Kopiaste and Kali Orexi,
Lee
Friday 8th of March 2013
Hi Carrot cake who doesn't love carrot cake. I certainly do I can devour loads of it during one day. I am lucky that I like exercise otherwise just the site of carrot cake would add pounds.. I don't expect mine will come out looking as good as yours does but hopefully I can get it to taste good uuummmm
Great stuff thanks lee
Juliana
Saturday 2nd of February 2013
Ivy, what a nice carrot cake, I especially like the ginger in it...and it is so cute how you decorated. Have a wonderful weekend!
Jamie
Thursday 31st of January 2013
This cake looks absolutely delicious! The texture looks wonderful - the kind of snack cake I love - and I like that it is a one-layer carrot cake instead of two. And topped with a lemon and saffron frosting sounds divine! Very pretty, too! Happy New Year and hope you are well!
Elena
Thursday 31st of January 2013
Hello,Ivy! Wonderful, so rich and very healthy cake! I use for such cakes a dry pulp which is obtained after the carrot juice extraction .This pulp is so rich in healthy fibers therefore this is a great way to add it to meals. For more moistness and aroma I add an equal quantity of orange juice.
Eftychia
Wednesday 30th of January 2013
Oh Ivy, this cake looks delicious, especially the frosting! My mum says "Hi"!!
Ivy
Wednesday 30th of January 2013
Thank you Efthychia. Please give my regards as well.