Carrot ribbon cake
This elegantly decorated carrot ribbon cake answer your needs every time you have a big celebration in your home, like birthdays, moving up, or even your monthsary. It tastes so yummy and it is loaded with nutrients.
Servings: 16
Ingredients:
- 2 1/2 cups all purpose flour
- 2 teaspoons ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 1/4 cup orange juice
- 1 can (8 ounces) crushed and drained pineapple in juice (yields 3/4 cup)
- 1 pound peeled and shredded carrots (yields 3 cups)
- 1/4 cup orange juice
- 1 cup chopped walnuts
Ingredients for cream cheese frosting:
- 4 tablespoons softened butter or margarine
- 12 ounces softened cream cheese
- 1 1/2 cup confectioners’ sugar
- 1 pinch salt
Ingredients for decorations:
- 1/4 cups granulated sugar
- 2 large carrots
- 1/2 cups water
- Fresh mint springs
Preparation cake:
Preheat oven at 350 degrees F. Prepare a 9×10 inch baking pan by coating with nonstick baking spray. Whisk in a medium bowl, the flour, ginger, baking soda, cinnamon, salt and baking powder, set aside. Beat eggs with the sugar on medium for three minutes until the color turns pale. Add orange juice and oil, and beat until well blended. Turn on low and beat in the flour mixture. Fold flour mixture in carrots, walnuts and pineapple until incorporated. Pour the mixture in the baking pan and bake cake for one hour to 1 hour and 10 minutes. Cool in the pan on your oven rack for five minutes. Loosen edges of cake with a thin bladed knife. Turn upside down onto over rack. Let cook for five minutes.
Prepare frosting:
Combine in a large bowl and beat the butter, cream cheese, salt and confectioner’s sugar until fluffy.
Prepare decorations:
Remove skin of carrots with a peeler and form into long strips of ribbons. Boil in a three quart saucepan the water and sugar, stirring often. Place the carrot ribbons the mixture and cook for two minutes. Drain carrot ribbons and pat dry with a clean cloth.
To assemble:
Frost the sides on top of cake. Arrange the carrot ribbons from the bottom to the top, and place a flower ribbon on top. You can prepare the cake in advance and refrigerate up to two days. Let stand at room temperature for a few minutes before serving and garnish with mint springs.
Nutritional Information:
- Calories: 470
- Fat: 26 g (8 g saturated fat)
- Cholesterol: 78 mg
- Sodium: 465 mg
- Carbohydrate: 55 g
- Dietary fiber: 2 g
- Protein: 6 g
