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Gingerbread Carrot Cake
Recipes
Gingerbread Carrot Cake
12 servings
90 minutes total (Active 75 minutes)

Ingredients

  • Nonstick cooking spray
  • Parchment paper
  • 2 (9-inch) round cake pans
  • 4 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon Alessi Fine Sea Salt
  • 2 teaspoons ground cinnamon
  • 2 tablespoons McCormick Ground Ginger
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground allspice
  • 2 cups sugar
  • 1 ½ cups canola oil
  • 6 Pete & Gerry’s Free Range Organic Large Eggs
  • ½ cup molasses
  • 2 cups carrots, peeled & grated
  • ½ cup walnuts, chopped
  • ½ cup pineapple rings, drained & diced
  • …optional garnishes
  • ¼ cup finely ground walnuts
  • 6 whole walnut halves
  • 2 pineapple rings, cut into 6 pieces each
  • ¼ cup mint leaves

Steps

    1. Preheat oven to 350°F. Spray and line 2 (9-inch) round cake pans with parchment paper.
    2. Stir together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice in a large bowl.
    3. Beat sugar, oil, eggs, and molasses in separate bowl. Stir in carrots, walnuts, and pineapple to egg mixture; then stir in flour mixture until just blended. Pour batters into prepared pans.
    4. Bake 45 minutes, or until a toothpick inserted in center comes out clean. Remove pan from oven and set to cool on wire rack for 15 minutes before removing cake from pan. Finish cooling on rack. Cool completely before icing. Spread Salted Maple Cream Cheese Icing on sides and top of cake.

Amount per 1⁄12 recipe serving: Calories 660, Total Fat 35g, Sat Fat 3g, Trans Fat 0g, Chol 80mg, Sodium 390mg, Total Carb 81g, Fiber 3g, Sugars 46g, Protein 8g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 15%