Canadian
Ginger’s Creamy Carrot Cake
Ginger’s Creamy Carrot Cake brings cups granulated sugar, tsp ground cinnamon and the rest of the crew together in a recipe that is practical enough for a normal kitchen but still has enough personality to avoid tasting like committee food.
What It Is
Dinner by the Minute adopted a mascot and a new family member who was dear to everyone's hearts. This recipe is in memory of our beloved furry family member. Cake Ingredients Carrot cake made in memory of Ginger, with the cream-cheese frosting doing its duty.
Origin
This version is connected to as: Canada (Edmonton, Alberta).. I keep that connection as part of the recipe’s personality without pretending every dish arrived with a notarized birth certificate.
Fun Fact
The cookbook version really does pair 2 cups granulated sugar with 2 tsp ground cinnamon. That combination comes straight from the original recipe, not from a late-night refrigerator séance.
Ingredients
- 2 cups granulated sugar
- 2 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 cup brown sugar
- 2 tsp baking soda
- 1¼ cup coconut oil
- 2 tsp baking powder
- 3 large eggs, room temp
- 1½ tsp salt
- 1 tsp pure vanilla extract
- 3 cups fine grated carrots
- 2¾ cup all-purpose flour
- ¾ cup chopped kale
Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
- In a large bowl, beat together eggs, oil, sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots and kale. Pour into prepared pan.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Cream Cheese Icing ½ cup unsalted butter, soft 1, 8 oz cream cheese 1 tsp pure vanilla 3 cups powdered sugar *optional: Substitute the vanilla for banana flavouring, or even add in some mint flavouring for added taste. Sprinkle some finely diced kale on top as garnish.
- To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Once cooled, frost cake and sprinkle on finely diced kale.
Notes
Taste near the end and adjust. Salt, acid and heat are much easier to add than remove, despite what some of my more enthusiastic recipes occasionally imply.
Substitutions
From the cookbook: you can also add in your favourite nuts such as pecans, walnuts or even, almonds to your cake version. Some traditional carrot cakes also contain raisins. For the icing, you can also add in different flavourings to change the taste up a bit. This recipe is dedicated in memory of "Ginger". Our beloved furry family member, mascot and cuddlebug. July 2, 2017 - April 25th, 2018 Bunnies a plenty The University of Victoria in British Columbia has some of the largest bunnyrabbit populations in Canada. Almost 25,000 rabbits live on campus and have become more of a pest so the University has offered free rabbits to anyone who wishes to adopt these lovable animals.
Storage
Cool leftovers promptly and refrigerate in a covered container. Keep crisp garnishes separate whenever possible so tomorrow’s lunch does not become damp architecture.
Freezing
Freeze cooked components in meal-sized airtight portions where practical. Dairy-heavy sauces and fresh garnishes may change texture, so add those fresh after reheating when possible.