My Carrot, Hazelnut, and Ginger Cake
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Ingredients
  • For the Cake:
  • Butter and flour, for the pan
  • 4 large eggs
  • 1 cup Hellman's 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
  • ¼ cup grated fresh peeled ginger
  • 2 teaspoons ground cinnamon
  • 2-1/2 cups freshly grated carrots (from about 1 pound whole carrots)
  • ¾ cup roughly chopped hazelnuts
  • For the Frosting:
  • 8 Tablespoons (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups confectioners' sugar
  • ¼ cup molasses
Instructions
  1. For the Cake:
  2. Preheat oven to 350 degrees. Grease and flour an 8-inch springform pan. (note: I used a 9-inch springform pan and it turned out great. The cake can also be made in a 9-by-13-inch pan but I don't think would have the same dramatic look!)
  3. 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 prepared pan.
  4. Bake for about 40 to 50 minutes, or 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.
  5. For the Frosting: In bowl of electric mixer combine all frosting ingredients. Beat until mixture is smooth and creamy. Then frost top and sides of cooled cake.
Recipe by The Culinary Cellar at https://theculinarycellar.com/generosity-american-girl/