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Grand Marnier Spiked Carrot Cake with Ginger Cream Cheese Icing
Chef Michael Bloise of Wish at The Hotel – Miami Beach, FL
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

  • Icing:
  • 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 and serve.

Wine pairing: A high-strength Belgian beer such as Scaldis

Published: August 2004