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Olive Oil Carrot Cake with Orange and Ginger Cream Cheese Frosting

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Ingredients
 

  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 5-6 large carrots, peeled
  • 2 eggs
  • 1/4 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/3 cups sugar
  • 2 teaspoons freshly grated ginger
  • 3/4 cup olive oil
  • 1/4 cup unsalted butter, melted and cooled
  • Fresh basil for topping, optional

Ginger Frosting

  • 4 tablespoons unsalted butter, room temperature
  • 1 8 oz package cream cheese, room temperature
  • 1 cup confectioner's sugar
  • 2 teaspoons freshly grated orange zest
  • 1 teaspoon freshly grated ginger
  • pinch salt

Instructions
 

  • Preheat Oven: 350
  • Line muffin tin with cupcake liners
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside
  • Using the smallest holes (less than 1/4-inch in diameter) of a box grater or food processor, grate the carrots to yield 1 3/4 cups
  • Place carrots, eggs, buttermilk, vanilla, sugar, olive oil, butter, and ginger in a large bowl; whisk until well combined
  • Using a rubber spatula, fold the dry ingredients into the carrot mixture until just combined
  • Fill each paper liner with batter; filling to the top
  • This will make 12-14 cupcakes
  • Bake 20-25 minutes
  • Let cool in pan for 10 minutes
  • Remove to cooling rack to cool completely
  • For the frosting, in a bowl of an electric mixer fitted with a paddle attachment, beat butter on medium-high speed until fluffy; about 2 minutes
  • Add the cream cheese and confectioner's sugar; beat until combined and fluffy;
  • about 2 minutes
  • Add the orange zest, ginger and salt; beat 5 minutes
Author: Maria Provenzano