Excuse me while I pick my jaw up off the floor for I believe Sweet Lyon has outdone themselves this time. Ginger + carrot are basically a match made in heaven, married perfectly to become this sophisticated holiday cake. Beautifully captured by Alyssa Rosenheck Photography, there are a number of goodies in the gallery (and we'll be sharing the recipes with you all in the coming weeks!)
Ginger Carrot Spun Cake
|5 Cups of Grated Carrots||½ Cup of Candied Ginger – Chopped|
|Zest of One Orange||2 ½ Cups of All-Purpose Flour|
|1 Tablespoon of Baking Powder||1 Teaspoon of Baking Soda|
|1 Teaspoon of Salt||1 ½ Teaspoon of Ground Ginger|
|1 Cup of Unsalted Butter ( 2 Sticks), at room temperature||1 ½ Cup of Granulated Sugar|
|4 Eggs, lightly beaten||2 Teaspoons Vanilla|
|2/3 Cup of Milk|
Preheat oven to 350' & grease four six inch cake pans and cover bottoms with parchment paper.
Grate carrots in the bowl of a food processor. Finely chop the ginger and place in a bowl with carrots, set aside.
Sift flour, baking soda & powder, spices. Add orange zest to the dry ingredients.
Place butter in the bowl of stand mixer. Beat the butter until creamy. Add the sugar and beat until light and fluffy – 3 or 4 minutes. Add the eggs, one at a time, scraping down the bowl as needed. Add the vanilla.
Add one third of the dry ingredients, alternating with the milk in a total of three additions- ending with the flour. Mix until just incorporated.
Stir in the ginger and carrots.
Evenly divide the batter in the pans. Bake until the cake springs back to the touch- about 30 minutes. Rotate the pans after 15 minutes.