Carrot cake with candied ginger

Name: Carrot cake with candied ginger - Noemi H.
Ingredients: For the dough: 4 eggs; 150 g sugar (5 tablespoons); 2 large carrots; 280 g flour (14 tablespoons); 1 packet baking powder; 1 packet vanilla sugar; 3 teaspoons cinnamon; 50 g candied ginger or 2 teaspoons ground ginger; 300 ml oil; 2 tablespoons instant coffee or cocoa. For decoration: powdered sugar.

Dessert - Carrot cake with candied ginger by Noemi H. - Recipia

This carrot and candied ginger cake is something I make every time I want something simple yet with a special flavor. It's the kind of cake you can put on the table without any hassle, especially if you have carrots on hand and a bit of ginger – candied or fresh. I used a 20 cm tart pan, but any similar round shape will work. I've tested the proportions and steps a few times to ensure you don't have to improvise along the way. Quick Info Total time: about 1 hour Preparation time: 20 minutes (ingredient processing and mixing) Baking time: 40 minutes Servings: 8-10 Difficulty: easy Recipe type: homemade cake, good for any day Ingredients For the dough: 4 eggs 150 g sugar (about 5 tablespoons) 2 large carrots 280 g flour (about 14 tablespoons) 1 packet baking powder (10 g) 1 packet vanilla sugar 3 teaspoons ground cinnamon 50 g candied ginger (or 2 teaspoons grated fresh ginger) 300 ml oil 2 tablespoons instant coffee (or, optionally, cocoa) For decoration: Powdered sugar Preparation method 1. Peel the carrots and grate them finely. Set them aside. 2. If using candied ginger, chop it as finely as possible. If you have fresh ginger, you can grate it directly and use two teaspoons. 3. In a bowl, beat the eggs with the sugar and vanilla sugar until they become frothy and light in color. A medium-speed mixer is sufficient. 4. Add the cinnamon, instant coffee or cocoa, and ginger. Mix to incorporate everything. 5. Gradually add the oil in a thin stream while continuing to beat with the mixer. Don't rush with the oil, so the dough remains airy. 6. Fold in the grated carrots gently, being careful not to overmix. 7. Gradually incorporate the flour mixed with the baking powder using a spatula or spoon, just enough to ensure no visible flour remains. There's no need to mix too much here. 8. Pour the dough into a round pan with a diameter of 20 cm (a tart pan works too). Don't fill the pan to the top, as the cake will rise. 9. Bake in a preheated oven at 180°C, on the middle rack, for about 40 minutes. It's done when a toothpick comes out clean – if it does, you can turn off the oven. 10. Let the cake cool in the pan. Once completely cooled, remove it and decorate as desired. I usually just sprinkle powdered sugar, sometimes adding some white chocolate figures. Why I make this recipe often This is the recipe I turn to when I have carrots in the fridge or want something that keeps well at room temperature. It comes together quickly, doesn’t require complicated techniques, and the flavor is always balanced. The ginger makes a difference – the cake doesn’t turn out bland. It stays moist for two to three days without any issues. Tips and variations Tips Grate the carrots on the small grater, not the large one – the texture will be finer and incorporate better into the dough. If the candied ginger is too hard, you can hydrate it in a little warm water for 10 minutes before chopping. Use neutral oil, not one with a strong smell. Don’t open the oven in the first 20 minutes, to prevent the cake from sinking. Substitutions If you don’t have candied ginger, grated fresh ginger will work too. The flavor will be slightly different, fresher and a bit spicier. The instant coffee in the recipe can be replaced with two tablespoons of cocoa powder if you want a more chocolatey note. Vanilla sugar can be omitted or replaced with vanilla extract. Variations You can add a handful of chopped nuts or raisins to the dough if you want extra texture. If you want a fluffier cake, you can separate the egg whites and beat them until stiff before incorporating them, but the recipe works very well without this step. Instead of powdered sugar for decoration, a thin layer of lemon glaze also works well. Serving ideas It can be served plain, with tea or coffee. If you have guests, you can cut it into smaller slices and drizzle a bit of honey or a little cream cheese mixed with powdered sugar on top. It’s also good the next day, for a snack or lunchbox. Frequently asked questions Can I use pre-grated carrots from a bag? Yes, if they are fresh and not too wet. If they seem watery, squeeze them gently before use. Do I have to use candied ginger? No, grated fresh ginger works too. The difference is only in taste – candied is sweeter, fresh is spicier. Can the cake be frozen? I do not recommend it. The texture becomes slightly watery after thawing and is not as pleasant. Can I use another type of sugar? Yes, brown sugar works too, but the color of the cake will be slightly darker. Is the tart pan necessary? No, any round shape of 20 cm works, as long as it has not very high sides. Nutritional values Estimation for one slice (from 10 servings): Calories: approximately 310 kcal Protein: 5 g Fat: 17 g Carbohydrates: 35 g Sugar: 15 g Values are approximate and depend on the exact ingredients and portion size. The cake has a moderate amount of sugar and enough oil, so it’s not a "diet" dessert, but not too heavy either. Storage and reheating The cake stays moist for 2-3 days if kept at room temperature, covered. It does not need refrigeration. It is not suitable for reheating – it is served at room temperature. If it’s very hot, keep it in an airtight container or covered with foil to prevent it from drying out.

Carrot cake with candied ginger

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