Christmas carrot cake with ginger frosting

Christmas carrot cake with ginger frosting

Total: 1 hr 30 Min. | Active: 40 Min.
vegetarian
Nutritional value / piece: 474 kcal
, Fat: 35 g
, Carbohydrate: 32 g
, Protein: 7 g

Whether we know it from our favourite cakes on Pinterest or from cupcakes, we're all familiar with frosting. It is firmer than regular cake icing and can be shaped to create wonderful decorations. The basic mix often consists of butter and icing sugar, but can also contain cream cheese and other ingredients such as chocolate and be flavoured, for example with lemon or cocoa. Important: Always leave the cake to cool completely before decorating.

Ingredients

16 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pecan nuts

40 g sugar
1 tbsp water
50 g pecan nuts
a little sea salt

Cake mixture

250 g cane sugar
4 egg yolks
2 tbsp olive oil
2 tbsp plain greek yoghurt
350 g carrots, finely grated
2 tsp cinnamon
2 tbsp pineapple juice
1 cm ginger, finely grated
1 pinch salt
a little nutmeg
300 g ground hazelnuts
70 g white flour
1 tsp baking powder
4 egg whites
1 pinch salt

Frosting

200 g butter, soft
100 g icing sugar
400 g double cream cheese (e.g. Philadelphia)
120 g plain greek yoghurt
5 cm ginger, finely grated
1 tbsp pineapple juice
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How it's done

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Pecan nuts

Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts, mix, add salt to taste, divide onto a sheet of baking paper, allow to cool. Roughly chop the nuts.

Cake mixture

Using the whisk on a hand mixer, beat the sugar, egg yolks, oil and yoghurt in a bowl for approx. 3 mins. until light and fluffy. Stir the carrots and all the other ingredients up to and including the nutmeg into the mixture. Combine the pecan nuts, hazelnuts, flour and baking powder, stir into the mixture. Beat the egg white with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the cake mixture to the prepared tin.

Bake

For approx. 50 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Place the cake on a sheet of baking paper along with the rack and slice open crosswise.

Frosting

Beat together the butter and icing sugar using the whisk attachment on a hand mixer until the mixture turns a paler colour. Add the remaining ingredients, mix well. Spoon 1/4 of the frosting onto the sponge base and place the lid on top. Coat the cake all around with another 1/4 of the frosting. Spoon the remaining frosting into a piping bag with a serrated nozzle (approx. 14 mm diameter). Pipe over the cake, place in the fridge for approx. 30 mins.

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