Carrot Loaf Cake
with Ginger Glaze
THE RECIPE
INGREDIENTS:
- For cake:
- 3 Carrot
- 1 1/3 C Flour
- 1 C Brown Sugar
- 1 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Nutmeg
- 1/2 tsp Ginger
- 4 Oz Vegetable Oil
- 4 Oz Applesauce
- For glaze:
- 1 cup Confectioner's Sugar
- 1/4 tsp Ginger
- 2 pieces Crystallized Ginger
- From your pantry:
- 2 Eggs
ABOUT THE RECIPE:
Moist and flavorful, this elevated version of carrot cake is topped with a spicy ginger glaze and chewy crystallized ginger.
BAKING ADVICE:
Don’t have a 9x5 inch loaf pan? You can use an 8 inch square pan instead. Be sure to monitor the baking time. Start by testing the cake at 30 minutes to check doneness.
If you glaze your cake on a serving dish, tuck strips of wax paper beneath the edges to keep the plate clean, then remove when set. You can also glaze it on the wire rack with paper underneath and let the excess drip off.
This cake tastes best within a day or two of baking, but you can store it in an airtight container at room temperature for up to 5 days.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 350°F. Take 2 eggs out of your refrigerator. Grease a 9x5 inch loaf pan with a few drops of oil provided. Wash and peel all 3 carrots, and cut off tops. Grate each carrot entirely by using the fine side on a metal grater, and set aside.
STEP 2
In a medium bowl, combine brown sugar and eggs. Using a whisk, mix until combined and there are no lumps of brown sugar. Add oil, grated carrots and applesauce and mix until incorporated.
STEP 3
In a large bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg and ginger (for cake). Add carrot mixture to flour mixture and whisk together until *just* combined.
STEP 4
Pour into greased baking pan and bake for 50 to 60 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean. Remove from oven, let cool for 20 minutes in the pan, then invert and cool on a wire rack.
STEP 5
In a medium bowl, combine confectioner’s sugar, ginger (for glaze) and two tablespoons of water. Whisk until completely smooth and thick. It should be pourable, with a similar consistency to honey. If the glaze is too thick, add an additional teaspoon of water, a few drops at a time.
STEP 6
Cut the pieces of crystallized ginger into strips using a pair of scissors or a cutting board and a knife. Pour the ginger glaze over the cake and let it set. Garnish with strips of crystalized ginger. Enjoy!
add the tools you'll need
