This carrot cake is worthy of our 17th of May celebration! I’m taking the traditional carrot cake a step further with caramalized ginger- and carrot, serverd with a ginger syrup on top!
May 17th is upon us, which is Norways national day. We start the day with a nice champagne breakfast and continue the day with being outside, eating ice cream and perhaps a bbq later during the day. It will be slightly different this year, due to covid-19.
We have our traditional cakes, but I wanted to try something new this year and thought that ginger and carrots would fit perfectly together in this incredibly moist carrot cake- that it did.
This is a cake that would benefit from being made in advance. Bake the cake and store in the freezer until the day before serving. This makes the cake incredibly moist, which is all we want in a cake. Remember not to add the frosting or syrup before freezing- this has to be done right before serving.
The spicy syrup makes for a nice little tang and breaks up the sweetness of the cake. The decorations are made of caramalized carrot and ginger- as well as some finely chopped walnuts and dried sea buckthorn, which gives the cakes a nice contrast in texture.
Serve this at your next party – or tomorow during May 17th!
Carrot Cake with Ginger Syrup
6 dl sugar
7 dl wheat flour
2 tsp baking soda
2 tsp baking powder
2 tsp vanilla powder
2 tsp cinnamon, ground
1 tsp salt
4 dl thick, sour milk named ‘Kulturmelk’ (buttermilk might work, but it’s not quite the same)
2 dl neutral oil, like soy or sunflower oil
8 dl carrots, finely grated
1. Preheat the oven to 180 degrees celcius and prep your cake mold (20 cm in diameter) with butter and flour. You can either use one cake mold two times or have two of the same size. You can also make this cake with only one layer – then make the recipe in half.
2. Beat eggs and sugar til big and fluffy- like eggnog.
3. Add wheat flour, baking soda, baking powder, vanilla powder, cinnamon, salt, sour milk, neutral oil and carrots in the bowl and mix well.
4. Add the cake mix to your cake mold and bake in the oven for about 30-40 minutes depending on your oven. Check with a pin to make sure it comes out clean.
5. Let cool completely. Cut off the top if it’s hard to the touch.
Butter Cream Frosting
200 g butter, room temperature
150 g cream cheese
500 g icing sugar
1 lemon, peel
1. Beat butter, cream cheese, icing sugar and lemon in a kitchen aid or with a hand mixer until white and fluffy.
2. Add a layer in the middle of the cake.
3. Place the second cake on top and add the rest of the butter cream frosting all over the cake.
Caramalized ginger, carrots & syrup
100 g ginger, fresh
2,5 dl sugar
6 dl water
1. Finely grate the ginger and carrot on a mandolin or cut them as thinly as you can with a knife.
2. Add ginger, carrot, sugar and water to a sauce pan and bring up to a simmer.
3. Let simmer for around 45 minutes and remove the ginger and carrot. Place the liquid back on the heat and let simmer until reduced to half. Let cool- and you got syrup! If it’s too liquid let it simmer some more, until thick.
4. Spread the ginger and carrots pieces on a baking sheet and drizzle sugar on top. Let sit until the next day and it’s ready to use.