This carrot cake is packed with spices and sweetness, and will even convert carrot cake haters to the ways of this cake! Note that soured milk can be made using milk or half & half along with a few teaspoons of lemon juice or vinegar; let sit for 10 minutes to curdle, then use. Recipe modified from Bake from Scratch Magazine.
Course: Dessert, Snack
Keyword: cake, carrot
Author: Beth Cato
9x9 square pan
1 1/2cupsall-purpose flour
3/4cupbrown sugar packed
1 1/2teaspoonsbaking powder
1/3cupbuttermilk or soured milk (see note), room temperature
2large eggs room temperature
9ouncescrushed pineapple drained
2cupsgrated carrots about 7 ounces
1/3cupcandied gingerfinely chopped
3Tablespoonsheavy whipping cream or half & half
candied gingerfinely chopped
Preheat oven at 350-degrees. Line pan with heavy foil to fully covers bottom and sides; apply butter or nonstick spray.
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cardamom, cinnamon, salt, ground ginger, cloves, and pepper.
Into the middle of the dry ingredients, pour in the oil, buttermilk, vanilla, and eggs. Mix in the pineapple, shredded carrot, raisins, and candied ginger. Pour batter into prepared pan.
Bake for 30 to 35 minutes, until a wooden toothpick inserted in the middle comes out clean. Let cool in pan for about 15 minutes, then use foil to lift it onto a rack. Continue to cool to room temperature, or place in fridge to completely chill.
Once cake is cool, combine the confectioners' sugar and cream to form a glaze. Drizzle over cake. Sprinkle extra candied ginger over the top. Slice and enjoy!