Gingered Carrot Cake
Pastry Chef Monica Rios Carter, formerly of Abacus – Dallas, TX
Adapted by
December 2007

Yield: 6 Thin Layer Cakes or 3 Regular Cakes


    Pastry Chef Monica Rios Carter's Gingered Carrot Cake on StarChefs.comCarrot Cake:
  • 2 pounds butter
  • 4 cups all-purpose flour
  • 2 cups walnut flour
  • 1 Tablespoon plus 1 teaspoon baking soda
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 2 cups sugar
  • 2 cups powdered sugar
  • 2 cups light brown sugar
  • 2 teaspoons ground ginger
  • 12 eggs
  • 4 Tablespoons vanilla extract
  • 9 cups carrots, grated
  • 2 teaspoons orange zest
  • 2 teaspoons grated ginger

    Cream Cheese Icing:
  • 12 ounces cream cheese, softened
  • 6 ounces butter, softened
  • 9 ounces white chocolate, melted and cooled
  • ½ teaspoon orange zest
  • 1 Tablespoon candied ginger, brunoise

    White Chocolate Buttercream:
  • 14 ounces sugar
  • 1/3 cup water
  • 1Tablespoon corn syrup
  • 2 pounds butter, softened
  • 4 egg yolks
  • 2 egg whites
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 pound white chocolate, melted
  • 8 ounces white chocolate, melted

  • To Assemble and Serve:
  • Candied walnuts
  • Candied carrots

For the Carrot Cake:
Preheat oven to 300°F if convection, 325°F regular. Brown the butter and set aside (but do not cool). Sift the flours, baking soda, and baking powder together, three times. Place in mixing bowl with a whisk attachment. In a separate bowl, whisk together the three sugars and ground ginger. In another bowl, whisk together eggs and vanilla, and then whisk egg mixture into the sugar mixture. Slowly add this to the flour mixture and whip on medium for 2 minutes. Slowly add the butter, and whip on medium for 30 seconds. Whip on high until completely blended and smooth. Fold in carrots, orange zest, and fresh ginger, then spread in baking pan. Bake for 20- 25 minutes, or until completely set.

For the Cream Cheese Frosting:
Cream together the butter and the cream cheese. Add in the melted, cooled white chocolate. Fold in orange zest and candied ginger.

For the White Chocolate Buttercream:
Cook sugar, water and corn syrup until it reaches 240°F. While cooking, combine egg yolks, whites, salt and vanilla in a mixer and whip until foamy. Slowly add in sugar syrup, and whip on medium high until cool. Add 1/3 of the butter to the white chocolate, add the remaining butter to the egg mixture. Mix until incorporated, then fold the white chocolate mixture into the egg mixture.

To Assemble and Serve:
Spread Cream Cheese Frosting between layers of cake, and top with a thick layer of White Chocolate Buttercream. Decorate with candied walnuts and candied carrots.


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