Carrot cake is a favourite with its all-important cream cheese icing, but the addition of crystallized ginger takes it up a notch.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
Cream Cheese Icing:
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in icing sugar until smooth.
Carrot Cake: Preheat oven to 350°F. Spray and flour 8 mini loaf pans. In bowl, whisk together flour, baking powder, cinnamon, ground ginger, salt and nutmeg. In large bowl, whisk together eggs, brown sugar, oil, applesauce and vanilla until smooth; stir in flour mixture just until moistened. Stir in carrots and pecans until combined; scrape into prepared pans.
Bake until cake tester inserted in centres comes out clean, 25 to 30 minutes. Run paring knife around edges of cakes; let cool in pans for 15 minutes. Transfer directly to racks to cool completely.
Using offset palette knife, spread 2 tbsp of the Cream Cheese Icing evenly over top of each cake; sprinkle with crystallized ginger (if using).
Makes 8 mini loaves.
Nutritional facts Per mini loaf: about
- Fibre 2 g
- Sodium 298 mg
- Sugars 46 g
- Protein 7 g
- Calories 557
- Total fat 29 g
- Potassium 211 mg
- Cholesterol 73 mg
- Saturated fat 7 g
- Total carbohydrate 70 g