We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Orange Ginger Carrot Cake with White Chocolate Icing
Spring 2011
If you thought only a pastry chef could create an impressive-looking number like this, you’re mistaken. Melted white chocolate adds to the ease of making a smooth icing, and it’s the ginger (both crystallized and dried) that makes the cake so darn irresistible.
Makes 12 wedges
5 cups (1.25 L) grated carrots
½ cup (125 mL) finely chopped crystallized ginger or stem ginger in syrup
1 orange
2½ cups (625 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) ground ginger
1 cup (250 mL) butter, at room temperature
1½ cups (375 mL) granulated sugar
4 eggs
2 tsp (10 mL) vanilla
⅔ cup (150 mL) milk
WHITE CHOCOLATE ICING
1 cup (250 mL) butter, at room temperature
6 squares (6 oz/175 g) white chocolate
1 tsp (5 mL) vanilla
¾ tsp (4 mL) almond extract
Generous pinch of salt
3 cups (750 mL) sifted icing sugar
GARNISH
Chopped crystallized ginger
1 Preheat oven to 350°F (180°C). Spray or lightly oil two 9-inch (1.5-L) round cake pans.
2 Grate carrots using a food processor. Measure out 5 cups (1.25 L). Finely chop ginger.Grate peel from orange. Set all aside separately. Place flour in a medium bowl. Sprinkle with baking powder, baking soda, salt and ginger. Stir until blended. Sprinkle in orange peel while stirring.
3 Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for 3 minutes. Beat in eggs, then vanilla. Don’t worry if it seems curdled. Beating on low, gradually add about a third of flour mixture. Beat just until mixed, followed by half the milk. Repeat additions, ending with flour. Sprinkle with chopped ginger and stir to distribute. Stir in carrots.
4 Divide batter between pans. Spread as evenly as possible to sides of pan. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, 30 to 35 minutes. Place on a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It’s best to bake cakes a day ahead of icing and leave at room temperature overnight.
5 To make icing, beat butter in a bowl with an electric mixer until very creamy. Place chocolate in a small microwave bowl. Microwave on medium for 1½ minutes. Stir, then microwave on medium another minute. Stir until smooth. Or on stovetop heat chocolate in a bowl set over a pan of simmering water. Stir often. Gradually beat into butter. Add vanilla, almond extract and salt. Gradually beat in icing sugar.
6 To assemble, place 1 cake, flat-side up, on a platter. Generously spread with icing, leaving a narrow border of cake around the edge. Top with the second cake, flat-side down, and gently press down. Smoothly spread icing over the sides of the cake, then the top. Garnish top of cake with chopped crystallized ginger. It’s best to refrigerate several hours or overnight before serving.
Makes 12 wedges
