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Orange Ginger Carrot Cake with White Chocolate Ici Recipe


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     Orange Ginger Carrot Cake with White Chocolate Ici

Category   Desserts - Breads
Sub Category   None

5 cups grated carrots
1/2 cup finely chopped crystallized ginger
1 orange
2 1/2 cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
1 cup butter, at room temperature
1 1/2 cups granulated sugar
4 eggs
2 tsp vanilla
2/3 cup milk
1 cup butter, at room temperature
6 squares ( 6 oz ) white chocolate
1 tsp vanilla , 3/4 tsp almond extract
pinch of salt
3 cups sifted icing sugar

Preheat oven to 350 F. Spray or lightly oil two 9 inch round cake pans. Grate carrots using a food processor. Measure out 5 cups. 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.
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. Eat just until mixed, followed by half the milk. Repeat additions ending with flour. Sprinkle with chopped ginger and stir to distribute. Stir in carrots. Divid batter between pans. Spread as evenly as possible to sides of pan. To remove air pockets, pang 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. 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 1 1/2 minutes. Stir then microwave on medium another minute. Stir until smooth. Or on stove top heat 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.
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 with chopped crystallized ginger. It's best to refrigerate several hours or overnight before serving.

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