Ginger Carrot Spun Cake
December 4, 2013
DessertsBirthday CakeFood & Drinks
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
Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
5 Cups of Grated Carrots ? Cup of Candied Ginger ? Chopped
Zest of One Orange 2 ? Cups of All-Purpose Flour
1 Tablespoon of Baking Powder 1 Teaspoon of Baking Soda
1 Teaspoon of Salt 1 ? Teaspoon of Ground Ginger
1 Cup of Unsalted Butter ( 2 Sticks), at room temperature 1 ? 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.
Vendor Credits
All White Serving Platters
Crate And Barrel
Addison Glass Candle Holders, Linen Hemstitch Table Runner
Pottery Barn