WEEKDAYS 1e|12c|p

Carrot, Hazelnut, and Ginger Cake

Mario Batali "America Farm to Table"
Servings: 8 - 10
1 to 2 hr

Moist and decadent are where this cake starts and ends at absolutely amazing!

  • Ingredients
  • step-by-step directions
Carrot, Hazelnut, and Ginger Cake
  • For the Cake
  • Butter and Flour (for the pan)
  • 4 large Eggs
  • 1 cup Olive Oil Mayonnaise
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar (packed)
  • 1 tablespoon Pure Vanilla Extract
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • 1/4 cup Fresh Ginger (peeled and grated)
  • 2 teaspoons Ground Cinnamon
  • 2 1/2 cups Carrots (grated, about 1 pound)
  • 3/4 cup Hazelnuts (roughly chopped)
  • For the Frosting
  • 8 tablespoons Unsalted Butter (softened)
  • 8 ounces Cream Cheese (softened)
  • 3 cups Confectioners’ Sugar
  • 1/4 cup Molasses
  • Make the Cake:
  • Preheat the oven to 350°F. Grease and Flour a 9-by-13-inch pan or an 8-inch spring-form pan. In a large bowl, beat together the Eggs, Mayonnaise, Granulated Sugar, Brown Sugar, and Vanilla. Mix in the Flour, Baking Soda, Baking Powder, Salt, Ginger, and Cinnamon. Stir in the Carrots. Fold in the Hazelnuts and pour the batter into the prepared pan.
  • Bake for 40 to 50 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes then turn out onto a wire rack and cool completely.
  • Make the Frosting:
  • In a medium bowl, combine the Butter, Cream Cheese, Confectioners’ Sugar, and Molasses. Beat until the mixture is smooth and creamy then slather it on the cooled cake.
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