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Carrot Cake with Cinnamon Ginger Cream Cheese Frosting

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Carrot Cake with Cinnamon Ginger Cream Cheese Frosting

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.

 

Written By:

Daniela Ingrosso

Daniela (Dani) grew up in Lecce, Italy where her grandmother shared traditional recipes and family culinary secrets passed down through the generations, instilling a passion in Dani for cooking. At the age of 18 she began studying Chinese in college and after completing her masters degree, moved to Beijing before ending up in Shanghai where she has been for over half a decade. She spends much of her time sharing her family’s culinary traditions through her blog “Expat Cucina” and hunting down the ingredients readers will need to cook her delicious recipes.



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