{Ginger Carrot Cake}
Serves:: 1 16cm diameter cake
Carrot sponge cake:
  • 100g eggs
  • 175g brown sugar
  • 170g vegetable oil
  • 200g all-purpose flour
  • 3g baking soda
  • 4g baking powder
  • 1g powder ginger
  • 1g powder cardamom
  • 0.5g powder nutmeg
  • 2g salt
  • 210g grated carrot
  • 60g walnuts, chopped
  • 30g candied ginger, chopped
  • 70g candied orange,, chopped
Cream cheese buttercream:
  • 200g butter, softened
  • 200g powdered sugar
  • 400g cream cheese, softened
  • 10g vanilla extract
  • Candied orange slices for decor
Carrot sponge cake:
  1. Mix the eggs and sugar until foamy and light in colour.
  2. Add the oil and mix well.
  3. Sift the flour with the spices, baking powder, baking soda and salt then mix it with the first part of the recipe.
  4. Fold in the grated carrot, ginger and candied orange.
  5. Split the batter in 2 equal portions and transfer it in 2 cake rings of 16cm diameter.
  6. Bake at 170C for 15-20 minutes.
  7. Chill.
Cream cheese buttercream:
  1. Whip the butter and sugar a few minutes or until light in colour and doubled in volume.
  2. In the meantime, mix the cream cheese and vanilla until creamy.
  3. Combine the two mixture and mix with a spatula briefly just until combined.
To assemble:
  1. Level the 2 sponge cakes with a sharp knife.
  2. Spoon ⅓ of the cream over the first layer of sponge and spread well.
  3. Arrange the second sponge on top and spoon another ⅓ of the cream. Level well.
  4. Use the remaining cream to build the sides of the cake and level them well.
  5. Decorate with candied orange slices or as you wish.
  6. Enjoy!
Recipe by Pastry Workshop at https://pastry-workshop.com/ginger-carrot-cake-tort-cu-morcov-si-ghimbir/