Carrot, Ginger & Pecan Cake w/ Lemon Curd & Cream Cheese
This fully-loaded moist and fluffy carrot cake will feed a crowd and is packed with two good kicks of warming ginger, sweet buttery pecans and then topped with luscious cream cheese icing and lemon curd. It's a perfect match to pair with our new Carrot Cake Ginger Beer. Sure to become your new go-to sweet combo!
Serves: 10-12 | Prep time: 10 minutes | Cook time: 45 minutes
Ingredients
Cake
- 300ml rice bran oil
- 1 cup caster sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 4 free range eggs
- 2 tsp ground ginger
- 1 tsp cinnamon
- 2 cups plain flour
- 2 teaspoons baking soda
- Good pinch sea salt
- 3 cups carrots, grated
- 3⁄4 cup pecans, roughly chopped
- 1⁄2 cup crystallized ginger, finely chopped
Cream Cheese Icing
- 125g butter, softened
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- Zest of a lemon
- 250g tub cream cheese, at room temperature 350g jar lemon curd (optional)
Method
Cake:
Heat the oven to 180C. Oil and line the base and sides of a 22-24 cm cake tin with baking paper.
Whisk the oil, sugars, and vanilla together then add eggs, one at a time, until combined.
Sieve in ground ginger, cinnamon, flour, baking soda and sea salt, carefully folding through in 3 lots.
Stir through carrots, pecans and crystallized ginger until just mixed. (Be careful not to overmix).
Pour into the prepared tin and bake for 45-50 mins or until a skewer inserted into the centre of the cake comes out clean.
Cream Cheese Icing:
For the cream cheese icing, beat together butter, icing sugar, vanilla and lemon zest until pale and creamy.
Add softened cream cheese squeezing through fingers to break up then beat through for 10-15 seconds on high until smooth. Careful not to overbeat or the icing can go runny.
Spread a thin layer of icing over the cake then pipe remaining icing around the edges.
Fill the centre of the cake with dollops of lemon curd and decorate with extra pecans and lemons if you wish.