American Bar Carrot Cake With Candied Ginger And Toasted Walnuts

American Bar Carrot Cake With Candied Ginger And Toasted Walnuts
4.5 from 2 ratings
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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
servings
American Bar Carrot Cake With Candied Ginger and Toasted Walnuts
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
  1. Preheat oven to 350 F.
  2. Prep a ¼ baking sheet tray pan or 8-inch round cake pan by covering with butter spray (or butter) and parchment paper.
  3. In a stand-up mixer cream the sugar and oil, then add eggs, and then gradually add the dry ingredients.
  4. Fold in carrots and walnuts.
  5. Pour into the prepped ¼ baking sheet tray pan or 8-inch round cake pan.
  6. Bake in middle rack for approximately 15-20 minutes.
  7. Remove from oven and let cool.
  8. Once cooled remove from pan.
  9. In a stand-up mixer combine all ingredients until smooth.
  10. Set aside.
  11. Place cooled cake on plate or platter.
  12. Using a small rubber spatula or knife, top the cake with the frosting.
  13. Try and cover all corners and edges.
  14. Top with remaining toasted walnuts and candied ginger.
  15. Slice and serve.
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