Hard Chinese Beverage Dessert Snack

Glazed Carrot Snack Cake

Name: Glazed Carrot Snack Cake
Prep time: 32 min
Cook time: 68 min
Total time: 100 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: baking spray with flour; 3 large eggs; 1 cup packed light brown sugar; 0.25 cups granulated sugar; 1.75 teaspoons baking powder; 1.5 teaspoons ground ginger; 1.25 teaspoons kosher salt; 1 teaspoon ground cinnamon; 0.25 teaspoons baking soda; 1 cup unsalted butter; 1.5 cups all-purpose flour; 2.5 cups grated carrots; 1 cup walnuts

Total Time

1h 40m

32m prep · 68m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Carrot cake with toasted walnuts in a warm spice cake topped with a sticky cooked glaze made with carrot juice! The sweetness of the carrots in the juice and cake help to balance the warm nutty cake.

Ingredients

baking spray with flour
3 large eggs
1 cup packed light brown sugar
0.25 cups granulated sugar
1.75 teaspoons baking powder
1.5 teaspoons ground ginger
1.25 teaspoons kosher salt
1 teaspoon ground cinnamon
0.25 teaspoons baking soda
1 cup unsalted butter
1.5 cups all-purpose flour
2.5 cups grated carrots
1 cup walnuts

Instructions

1

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat bottom and sides of a 9-inch round cake pan with baking spray. Line bottom with parchment paper and lightly coat paper with baking spray; set aside.
2

Prepare the cake: Beat together eggs, brown sugar, granulated sugar, baking powder, ginger, salt, cinnamon, and baking soda in a large bowl with an electric mixer on high speed until thick, pale, and slightly increased in volume, about 3 minutes. With mixer on medium speed, gradually add melted butter, beating until combined, about 1 minute.
3

Fold in flour until just combined. Gently fold in carrots and walnuts until evenly distributed, being careful to not overmix.
4

Transfer batter to the prepared pan and spread into even layer with a small offset spatula.
5

Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool in the pan on a wire rack for 15 minutes. Release from pan and remove and discard parchment. Let cool completely on wire rack, about 1 hour 30 minutes.
6

Prepare the carrot glaze: Place sugar, carrot juice, cream, and salt in a large saucepan. Cook over medium-high heat, gently swirling pan occasionally, until mixture is thickened and coats the back of a spoon, 12 to 15 minutes. Remove from heat and stir in butter until combined. Let cool, undisturbed, for 15 minutes.
7

Place cake on a plate. Stir glaze well and pour over the center of the cooled cake, spreading gently to edges with a small offset spatula. Garnish with additional walnuts.