Carrot cake with ginger-curd cream and walnuts

Votes: 4

Time: 3 hours.
Complexity: easily
Servings: 8 - 10

Carrots contain more sugar than any other vegetable except sugar beets, so they were used to make sweet cakes as early as the Middle Ages, when sugar and sweeteners were rare and expensive. The origins of carrot cake are disputed, although many historians believe it descends from a medieval pudding made by Europeans. Its former popularity was due to food rationing during World War II.

This carrot cake recipe turns out very moist, and thanks to cinnamon, nutmeg, and ginger, it smells delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Carrot cake

2 cups grated carrots (about 4 medium-sized ones)
2.5 cups premium flour
2 tsp baking powder
1 teaspoon of baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 tsp ground allspice
1/4 tsp. nutmeg
1/4 teaspoon salt
1.5 cups granulated sugar
1/2 cup brown sugar
1 and 1/4 cups vegetable oil
4 large eggs
1/2 cup applesauce
Finely grated zest of one orange
1 tsp vanilla extract
2 and 3/4 cups chopped walnuts
Non-stick spray

Cream glaze

1 piece of ginger, 10 cm in size.
1 tbsp. freshly squeezed orange juice
1/2 tsp vanilla extract
2 packages cream cheese 225 g each, room temperature
110 g butter, room temperature
3 cups sifted powdered sugar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 350°F (170°C). Spray two 9-inch (22-cm) round cake pans with nonstick spray; line the bottoms with parchment paper. Scatter the walnuts on the baking sheet and toast until lightly browned, about 5 minutes. Let cool, then chop finely.
Making biscuitsSift the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg, and salt onto a large piece of parchment paper (or into a medium bowl). In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil with a mixer on medium speed until smooth, about 1 minute.

Increase mixer speed to medium-high and add 2 eggs one at a time; beat until fluffy, about 2 minutes. Then reduce speed to low and add applesauce, orange zest, and vanilla and beat until smooth. Gradually add the flour mixture and mix until smooth. Add the carrots and 3/4 cup of walnuts, mixing well.
Divide the batter between the two prepared pans. Place in the oven and bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Transfer the cakes to a wire rack and let them cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack. Remove the parchment paper. (The cakes can be made the day before; let them cool completely, then wrap them in plastic wrap.)
Preparing the glazePeel the ginger and grate it onto a piece of cheesecloth. Wrap the cheesecloth around the ginger and squeeze the juice into a small bowl (you should get about 1 tablespoon). Add the orange juice and vanilla.
In a large bowl, beat the cream cheese and butter with a mixer on medium-high speed until smooth, about 2 minutes. Pour in the juice mixture and mix. Reduce the mixer speed to low and gradually beat in the powdered sugar. Increase the speed to high and beat until smooth, about 2 minutes more.
Place 1 sponge cake, rounded side down, on a serving plate. Spread with 1 cup of frosting, then top with the second cake, rounded side down. Spread the remaining frosting over the top and sides. Press the remaining walnuts into the sides of the cake. Chill in the refrigerator for at least 1 hour before serving.