This cake is bouncy with the perfect amount of spicy from the cardamom addition (my personal favorite spice). And paired with this frosting it is an absolute knockout. I love this frosting because it is so fluffy and the added citrus and ginger flavors give it dimension.
It’s ridiculously easy to make especially if you bake it in the sheet pan or as cupcakes. I like to eat it cold, straight out of the pan cause there really is no time to waste getting a plate. It’s super fun for Easter or truly any time of the year as carrots are almost always in the game seasonally.
FOR THE CAKE:
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2 cups all-purpose flour
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2 cups grated carrot/about 4 large carrots (I chop my carrots and then grate them in the food processor because it creates small flecks of carrot rather than big heavy pieces)
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4 eggs
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1 cup granulated sugar
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2/3 cup light brown sugar loosely packed
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2/3 cup sour cream
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½ cup vegetable oil
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2 teaspoons cardamom
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2 teaspoons baking soda
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½ teaspoon salt
FOR THE FROSTING:
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2 cups heavy whipping cream
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2 – 3 cups confectioner sugar, sifted (sifting makes frosting smooth and not chunky)
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8 oz cream cheese, softened (very important that it is soft otherwise your frosting will be chunky)
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½ teaspoon vanilla extract
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1 teaspoon orange zest
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½ teaspoon ground ginger
LET’S DO IT!
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Preheat oven to 350 F and grease a 9 x 13 pan, 2 8” round cake pans or line 2 cupcake tins to make 24 cupcakes.
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In a mixing bowl, whisk eggs, oil, sour cream and sugars until consistent. In another bowl, combine all other ingredients except grated carrot.
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Add the bowl of dry ingredients to the wet mixture and mix well. Then add carrot and mix for about 1 minute.
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Pour batter into your greased pan or cupcake tins and bake for 35 – 45 minutes, or until a toothpick comes out clean (for cupcakes bake for 18 – 24 minutes).
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Check on cake halfway through and if it is browning too quickly, feel free to place a sheet of foil over the top for the remainder of baking period.
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Allow to cool on a wire rack completely before frosting.
TO MAKE THE FROSTING:
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Using a handheld or a stand mixer, combine 1 cup confectioner with the softened cream cheese, then set aside. Next, use the mixer to whip the cream on high until stiff peaks form (about 5 minutes).
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Add the cream cheese mixture, orange zest, vanilla and ginger to the whipping cream and mix on low until combined.
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Add one more cup of confectioner sugar and mix on medium speed to combine. If frosting is still too runny, gradually add one more cup of confectioner sugar. It should be smooth and fluffy.