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Naked Carrot Cake with Ginger Cream Frosting

I made this delicious carrot cake adorned with flora for Mother’s Day, but you can make it anytime. The ginger frosting adds a new twist of flavor that keeps you wanting more!

Prep Time: 30 mins

Cook Time: 1 hour

Yield: 9-inch round

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Ingredients

Carrot Cake:

  • ¾ cup Frigo® Whole Milk Ricotta Cheese
  • ¼ cup buttermilk
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 4 large eggs
  • ¾ cup vegetable oil
  • 2 cups granulated white sugar
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 ½ cups (about 3 each) carrots, grated
  • 1 cup chopped pecans or walnuts

Ginger Glaze:

  • 1 12-ounce can ginger beer
  • 1 cup fresh ginger, peeled and rough chopped
  • ½ cup granulated white sugar

Ginger Ricotta Cream Frosting:

  • 1 ½ cups Frigo® Whole Milk Ricotta Cheese
  • 1 ½ 8-ounce packages cream cheese, room temperature
  • ½ cup (1 stick) unsalted butter, room temperature
  • 5 cups confectioners sugar
  • 1 tablespoon ground ginger
  • 1 teaspoon pure vanilla extract, optional

Directions

Preheat oven to 350°F.

Grease and line a 9-inch springform cake pan with parchment paper and set aside.

In a small bowl, whisk together Frigo® Whole Milk Ricotta Cheese and buttermilk. Reserve to the side.

In a medium-sized mixing bowl, whisk together flour, salt, cinnamon, and baking soda. Reserve to the side.

In a standing mixer fitted with the whisk attachment or with a hand mixer, beat eggs and oil until light yellow and frothy.

Add vanilla and sugar gradually to the egg/oil mixture as you continue to whisk on high speed for 3 – 5 minutes or until it becomes thick, fluffy, and doubles in volume.

Slowly mix dry ingredients into egg mixture and mix until just incorporated.

On low speed add the Frigo® Whole Milk Ricotta Cheese mixture, carrots, pineapple and nuts and mix until just incorporated.  With a rubber spatula, scrape the bowl and stir the mixture to ensure all the carrots have been folded in. Then, scrape batter into the prepared pan.

Bake for 55 – 60 minutes or until toothpick comes out clean.

Allow pan to cool completely on wire rack before turning out.

Meanwhile, make the ginger glaze. In a small heavy-bottomed sauce pot, heat ginger beer, fresh ginger, and sugar on high until boiling. While stirring allow to boil for one minute and then turn off heat and allow to steep on the stove.

Make the ricotta cream frosting in a large bowl of a standing mixer fitted with the paddle attachment. Cream the Frigo® Whole Milk Ricotta Cheese, cream cheese, and butter together until light and fluffy. Add the confectioner’s sugar, ground ginger, and vanilla extract slowly until well incorporated. Finally, mix on high for an additional 2 minutes until fluffy.

For assembly, brush the cooled carrot cake with ginger glaze and spread or pipe ricotta cream frosting on top.

 

Note: For cupcakes, line and grease cupcake liners, and fill 3/4 of the way full (¼ cup). Bake for 13 – 15 minutes or until toothpick comes out clean.

Fresh Idea: Make two! Elevate your cake to new heights by doubling the recipe. Carefully set one cake upside down on a large, flat serving plate. Using a metal cake knife or rubber spatula, evenly spread about 1 cup of the frosting over the top of the cake. Top with the remaining cake layer, upside down. Spread a thin layer (about 1/3 cup) of frosting over the entire cake to seal in any crumbs and fill in any gaps between layers. Refrigerate until the frosting is cold and firm, about 20 minutes. Spread the entire cake with the remaining frosting. Top with fresh cut flowers, shaved coconut, dried carrot, and decorations of your choice.