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Carrot and Ginger Carrot Cake with Burnt Butter Frosting

Carrot and Ginger Carrot Cake with Burnt Butter Frosting

Recipe by: Meghan Mavrodaris
See more of Meghan’s creations: instagram.com/coconut_lime_catering

Cake

Ingredients: 

4 jumbo eggs
400 ml brown sugar 
1 cup oil 
2 1/2 cups flour 
10ml baking powder 
5ml bicarbonate soda 
5ml salt
10ml cinnamon 
4 cups grated carrots
1 cup pecans 
1 tin crushed pineapple 
2 tablespoons ginger preserve

Method: 

Whip the 4 egg, gradually add the sugar.
Beat in the oil and pineapple and the carrots 
Combine in a separate bowl the flour, baking soda, bicarbonate, spices and ginger
Fold into carrot mixture, fold in the diced nuts. 
Pour into prepared pans and bake for 45-50min @ 180 degrees 

Burnt Butter Icing 

1/2 cup butter – place in sauce pan and brown. Do not burn. Allow to cool to room temperature 
Beat  1/2 cup butter, add 3 1/2 cup sifted icing sugar, beat until we’ll blended. Add the cooled butter, 5 ml vanilla essence and enough milk to create a smooth icing.
Once cake is cooled, ice with frosting.

This carrot cake recipe is my cousin Sam, she over the years has inspired me with her incredible baking skills! This recipe never disappoints! It’s a winner! The only thing I adjusted was adding the ginger preserve to add some more spice! X

Meghan's Notes

Spumetti ( Italian Meringue)

Ingredients: 

2 egg whites
250 gram castor sugar 
200 chopped pecan nuts (roasted) 

Method: 

Beat egg whites until soft peak, add castor sugar slowly while beating until a thick white mixture is achieved.
Fold in pecan nuts.
Spoon into prepared tray and bake at 160 degrees for 20 min.
Allow to cool.

This is my mom's recipe, she makes these meringues every Christmas! They bring back so many good memories for me, the only difference is she made them with nibbed almonds. They are seriously amazing!

Meghan's Notes