Carrot Ginger Cake with Orange Cream Cheese Frosting

Last year I made a carrot cake that I absolutely loved. You can read me gush about it here. Then a few weeks ago I came across this recipe for a ginger carrot cake that caught my eye. I wasn't hoping to replace my favorite carrot cake, but to augment my cake recipe collection. Carrot cake is so good, why not have a few spectacular styles up your sleeve? I think what really got me was the ginger-carrot combination (I love love love a good carrot ginger vinaigrette!). And this cake uses fresh ginger instead of powder. That's unique!

So as I always can, I found an excuse to make a double decker cake and eat way too much of it. The cake itself is light, but the frosting (which uses fresh ginger as well) is thick and decadent and rich. Flecks of bright orange zest add a citrus zing to to the frosting that pairs perfectly with the cake. The ginger flavor is not overwhelming- I found it rather refreshing. I used the pecans called for in the batter, but I suppose you could leave them out. The only advice I would give you is to not overbake your cake. I think I left mine in the oven a bit too long (and I blame Martha), because it was rather crumbly when I went to decorate. If anything, you want to slightly under-bake for a super-moist cake.

INGREDIENTS
3 cups all-purpose flour
1 cup (3 oz.) pecan halves, toasted (this can be done in a skillet or the oven) and finely chopped
about 1 lb. large carrots, peeled and finely grated (2 1/2 cups grated)
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 tsp. pure vanilla extract
2 cups sugar
1 1/2 cups canola oil
1 Tbsp. freshly grated ginger
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon

Orange Cream Cheese Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 (8-oz. each) cream cheese, room temperature
3 cups confectioners' sugar
1 Tbsp. freshly grated orange zest
2 Tbsp. freshly grated ginger
Pinch of salt

DIRECTIONS
1. Preheat oven to 375 F. Butter and flour two 8 or 9 inch round cake pans.

2. In a large bowl, combine carrots, eggs, buttermilk, vanilla, sugar, oil, and ginger. Whisk until well combined. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Fold the flour mixture into the wet ingredients until just combined. Fold in the toasted pecans.

3. Divide the batter between the prepared cake pans and bake in preheated oven for 45-55 minutes, until a toothpick inserted into the center comes out clean. Remove pans from the oven to cool on a wire rack for 15 minutes. Turn cakes out onto rack to continue cooling to room temperature.

4. To make the cream cheese frosting, whip butter with an electric mixer on medium high for 2 minutes until fluffy. Add cream cheese and beat until well combines and fluffy, about 2 minutes more. Add the remaining ingredients and beat several minutes more. Store in the refrigerator until ready to use.

5. Once the cakes have cooled, they are ready to frost. You can make a 4-layer cake by slicing each cake round in half with a serrated knife. (I chose to keep it 2 layers as I was worried it would crumble too much when slicing.) Place a layer of frosting between each layer of cake, then cover the sides and top with the remaining frosting. The cake can be frosted ahead of time and stored in the refrigerator. Let sit at room temperature for at least 30 minutes before serving. Serve with a scoop of vanilla bean ice cream.

Makes a tall 8 or 9 inch round cake (serves around 12).

(Adapted from Martha Stewart)