June 1, 2012

Ginger-Citrus Carrot Cake

I've to make this short, coz I'm leaving for my groceries trip in 10 mins. It's still dark outside, if you'd to ask why I have to wait for another 10 mins. Plus, the rain that started at wee wee hour in AM shows no signs of giving up yet.

Okay, the carrot cake. As usual, I'm gonna write my usual stuff which is "this is the most delicious carrot cake I've ever made so far", " I love this cake to bits", and " you must try this now". he he Seriously, I've to finish this in 10 mins, so that's the best line to sums up everything about this cake. I've made carrot cake, at least 5 times, possibly more and the recipe is sort of the same. The different between each recipe is the additional stuff you put inside. Is it raisin & walnut? or pineapple and coconut? Date & walnut.. The spices variation..?etc2.. Sometimes, the same old stuffs make me tired of repeating them. So what make me try this one?

Well, let's just say the picture on Hungry Rabbit site really got me. It looks really good on screen.. I never add lemon or orange zest in my batter/frosting before, so why not give it a try and see how it goes. 

The taste is out of this world. We finish the whole cake in 2 days. New record. :P (Husband had 5 slices.. :P, not in one sitting lah of course..

This cake needs a minimal prep and that what I like about it the most. You don't need a mixer for this cake. Just a bowl and a whisk, literally. And in 1 hour time, your kitchen will smells good. 

Okay, GTG. It's more than 10 mins.. :P

Ginger-Citrus Carrot Cake
(adapted from Hungry Rabbit)

(RC Note: I halved the recipe and used 1 egg)-I'll put up the half batter recipe soon.
yield: 10-12 servings/slices
1-3/4 cups (8 3/4 ounces) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 tablespoon orange zest, freshly grated
1 teaspoon lemon zest, freshly grated
1 1/4 cup (7 ounces) granulated sugar
1/4 cup (2 ounces) light brown sugar
3/4 cup coconut oil or vegetable oil
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2-2/3 cups shredded carrots (4 medium carrots)
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 18 by 13-inch rimmed baking sheet, line with parchment paper, and grease parchment. Whisk flour, baking powder, baking soda, ginger, cinnamon and salt together in medium bowl.

2. Add zests and granulated sugar to a large bowl, knead wit finger tips until zests are fully incorporated into the sugar and resembles wet sand. Whisk in light brown sugar, oil, eggs, and vanilla together until mixture is smooth. Stir in carrots, add flour mixture and fold with rubber spatula until mixture is just combined.

3. Transfer batter to prepared baking sheet and smooth surface with offset spatula. Bake until center of cake is firm to touch, 15 to 18 minutes. Cool in pan on wire rack for 5 minutes. Invert cake onto wire rack (do not remove parchment) and then reinvert onto second wire rack. Cool cake completely, about 30 minutes.
Citrus Cream Cheese Frosting
16 tablespoons (2 sticks) unsalted butter , softened
2 teaspoons orange zest, freshly grated
2 teaspoons lemon zest, freshly grated
3 cups (12 ounces) confectioners’ sugar
1/3 cup malted milk powder
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt
12 ounces cream cheese, chilled and cut into 12 equal pieces
2 cups (8 ounces) walnuts , toasted and coarsely chopped
1. In the bowl of a stand mixer fitted with paddle attachment, beat butter, sugar on medium speed until light and fluffy, about 3 minutes. Reduce speed to medium-low, add malted milk powder, vanilla, and salt and beat until combined, about 1 minute, scraping down bowl as needed.

2. Add cream cheese, 1 piece at a time; and mix until smooth, about 2 minutes. Increase speed to medium-high and beat for another 30 seconds.
1. Transfer cooled cake to cutting board, parchment side down. Using sharp chef’s knife, cut cake and parchment lengthwise in 3 equal rectangles.

2. Place 1 cake rectangle, parchment side up, on serving platter and carefully remove parchment. Using offset spatula, spread approximately 3/4 cup frosting evenly over cake layer. Repeat with two more layers of cake and frosting, pressing gently on each layer to level. Use remaining frosting to coat top and sides of cake.

3. Press chopped walnuts onto sides with hand. Chill for at least 30 minutes before serving.


  1. Carrot Cake is one of our favorites!  Love love carrot cake.  And I love the little square shape that you baked it in.

  2. oh my...loveeeeeee carrot cake! ada tmbah citrus fruit, my fav too! defo will try, great for summer..thanks dear for sharing:))

  3. Hihi ni kek wajib bawak balik kg...mak kita punya fave cake..

    Last sekali kita try letak pineapple.. Everybody love it..frosting kita reduce gula add in maple syrup... Sedap!...hihi macam perasan sedap je comment ni...haha

  4. Thanks Sarah :) this cake is amazingly delicious! Try it! :D

  5. MammaOlyn, citrus+ginger..mmg sedap sgt2 kat tekak kitaorg he he