My carrot, hazelnut, and ginger cake from America - Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers by Mario Batali and Jim Webster

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on April 03, 2021

    Good cake which caught my eye because I'm not a mayonnaise fan and mixing it into a cake is an easy way to make it disappear. Most recipes are chocolate-flavored so it was fun to try carrot. I particularly liked the texture which was moist and tender without heaviness or gumminess. I was wondering if the 1/4 cup grated fresh ginger would be too much and ended up using ~3 tbsp (I also got tired since I was grating by hand :)), but I should have used the full amount (or more!) since it mellowed out nicely. Recipe calls for ~1 lb carrots to yield 2.5 cups - I used 13 oz. Used Duke's vs. Hellman's olive oil mayonnaise. Cake is big, tall, and rose within 1/4-inch of top of 2.25x9x13-inch pan. Recipe says you can alternatively use a single 8-inch springform pan, but I'd be wary of overflow there. Used a frosting I already had vs. the recipe's molasses frosting. Overall this was good, but I prefer the flavor of Country Living's Bourbon Carrot Cake.

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