Grand Marnier Spiked Carrot Cake with Ginger Cream Cheese Icing
Chef Michael Bloise of Wish at The Hotel – Miami Beach,
Adapted by StarChefs
Yield: 8 - 12 Servings
- 8 eggs
- 1½ cups vegetable oil
- 1¾ pounds granulated sugar
- 1 teaspoon salt
- 1¾ pounds all purpose flour
- 2 Tablespoons cinnamon
- 1¾ pounds carrots, peeled and shredded
- 1 Tablespoon allspice
- 1 teaspoon nutmeg
- 1½ teaspoon baking powder
- 3 ounces Grand Marnier
- ½ pound butter, unsalted, room temperature
- 1½ pounds cream cheese, room temperature
- ½ pound powdered sugar, sifted
- 1 Tablespoon ground ginger
- ½ cup orange juice, freshly squeezed (about 1 orange)
Butter and flour 2 10-inch cake pans and preheat the oven to 375°F.
Whip eggs at high speed to a light and frothy consistency. Reduce
speed to medium and add the oil. Reduce speed again to low and add
the salt and sugar.
Sift together the flour, spices, baking powder, and baking soda.
Add to the egg mixture, then fold in the carrots. Divide batter
between the pans and bake for about 50 minutes or until the cakes
spring back when pressed lightly in the center. Remove cakes from
pans and cool.
For the icing, blend all ingredients together until smooth. Refrigerate
to make spreading easier.
To assemble the cake, trim the tops level and brush liberally with
Grand Marnier. Spread the icing generously over the top of one layer.
Place the other layer on top and cover with more icing. Spread additional
icing evenly around the sides of the cake. Slice into desired portions
Wine pairing: A high-strength Belgian beer such