Northwest Gingered Carrot Cake

Carrot cake is a beloved classic, especially in our family, where it reigns supreme as the preferred birthday “cake” option. In our quest to incorporate fermentation into desserts, we couldn’t resist experimenting with a ginger-carrot ferment as the star ingredient of this moist and flavorful cake. The combination of the fermented carrots, warm spices, and tangy sweetness creates a delightful twist on the traditional carrot cake. Adapted from the renowned baking book, Williams-Sonoma Essentials of Baking, this recipe captures the essence of a moist and spicy carrot cake with a lighter and richer texture. The cream cheese frosting adds the perfect finishing touch, although a simple spread of sour cream can also complement the flavors beautifully.

Serves: 12

INGREDIENTS:

• 2 cups cake flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground mace
• 1½ cups sugar
• 4 large eggs
• 1¼ cups melted and cooled coconut oil
• Grated zest of 1 orange
• 3 cups Ginger-Carrot Ferment
• ½ cup walnuts or pecans, quickly browned in a pan and then chopped
• ½ cup dried cranberries or raisins

INSTRUCTIONS:

1. Preheat the oven to 350°F (175°C).
2. Butter and lightly flour either two 10-inch round pans or one 9-by-13-inch rectangular pan.
3. Sift the cake flour, baking powder, baking soda, salt, cinnamon, and mace into a medium bowl.
4. In a large bowl, whisk together the sugar, eggs, melted coconut oil, and orange zest. Stir in the ginger-carrot ferment.
5. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until they are well combined.
6. Add the chopped walnuts or pecans and dried cranberries or raisins to the batter and mix them in.
7. Pour the batter into the prepared pans, ensuring it is evenly distributed.
8. Bake the cake until a toothpick inserted into the center comes out clean, usually taking 30 to 40 minutes. Once the center is no longer visibly different from the edges and has started to crack slightly, remove the pans from the oven to retain the cake’s moistness.

TIPS:

• To ensure a moist and tender cake, be careful not to overmix the batter. Gently fold the dry ingredients into the wet ingredients just until combined.
• If you prefer a nut-free version, you can omit the walnuts or pecans from the recipe.
• Experiment with different dried fruits such as currants or chopped dried apricots to add a burst of sweetness and texture to the cake.
• Allow the cake to cool completely before frosting to prevent the frosting from melting or becoming runny.
• If making the cream cheese frosting, make sure the cream cheese is at room temperature for easier blending and a smoother texture.
• For an extra touch of flavor, you can add a splash of vanilla extract or a pinch of nutmeg to the cream cheese frosting.
• Store any leftovers in an airtight container in the refrigerator. The cake will stay fresh for several days.
• Serve the ginger-carrot ferment cake with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream for an indulgent treat.