American Bar Carrot Cake With Candied Ginger And Toasted Walnuts
American Bar Carrot Cake With Candied Ginger And Toasted Walnuts
Candied ginger, toasted walnuts and a decadent frosting make this carrot cake stand out from all others.Recipe courtesy of Executive Chef Carolina Santos-Neves at American Bar in New York City
Prep Time
25
minutes
Cook Time
20
minutes
Servings
12
Total time: 45 minutes
Ingredients
- 2 cup granulated sugar
- 2 cup all-purpose flour
- 1-1/2 cups canola oil (or melted coconut oil)
- 2 teaspoon ground cinnamon
- 2 teaspoon baking soda
- 1 teaspoon sea salt
- 4 organic eggs
- 3 cup peeled, grated carrots
- 1/2 cup toasted walnuts, roughly chopped
- 8 ounce cream cheese, room temperature
- 4 ounce mascarpone cheese
- 1/2 lb stick grass-fed unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 1/2 cup toasted walnuts, finely chopped
- 1/2 cup thinly sliced candied ginger
Directions
- Preheat oven to 350 F.
- Prep a ¼ baking sheet tray pan or 8-inch round cake pan by covering with butter spray (or butter) and parchment paper.
- In a stand-up mixer cream the sugar and oil, then add eggs, and then gradually add the dry ingredients.
- Fold in carrots and walnuts.
- Pour into the prepped ¼ baking sheet tray pan or 8-inch round cake pan.
- Bake in middle rack for approximately 15-20 minutes.
- Remove from oven and let cool.
- Once cooled remove from pan.
- In a stand-up mixer combine all ingredients until smooth.
- Set aside.
- Place cooled cake on plate or platter.
- Using a small rubber spatula or knife, top the cake with the frosting.
- Try and cover all corners and edges.
- Top with remaining toasted walnuts and candied ginger.
- Slice and serve.