A ginger carrot pumpkin cake recipe with a layer of ginger cream cheese frosting and a dark chocolate ganache. So decadent.
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Preheat oven to 350F.
Grease and line with parchment paper two 9 inch round cake pans.
Cream butter and sugar until light and fluffy.
Add eggs, 1 at a time and beat well.
Add pumpkin and grated carrots and blend in.
In a new bowl, combine flour, baking powder, cinnamon and nutmeg.
In a small bowl, combine buttermilk, vanilla, and ginger.
Add flour mixture to butter mixture alternately with gingered buttermilk, beginning and ending with flour mixture.
Beat at low speed after each addition.
Pour the batter evenly into the two pans.
Bake at 350 degrees for 18 - 20 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Ginger Cream Cheese Frosting
Beat cream cheese, butter and ginger on medium speed with an electric mixer until light and fluffy. Gradually add powdered sugar, beating until smooth. Add vanilla, beating until smooth. Chill 30 minutes or until spreading consistency.
Chop the chocolate into fine pieces and put into a heat proof bowl and set aside.
In a small saucepan, bring the heavy cream to a boil over medium to high heat.
Pour the boiling cream over the finely chopped chocolate. Add a pinch of salt.
Leave to sit for 10 minutes and do not stir. Stirring will cool the ganache too quickly and make it grainy.
After 10 minutes, stir with a whisk until the ganache is nice and creamy.
Place 1 of the cakes onto a serving plate.
Spread half the frosting on top.
Cut a thin horizontal layer off the 2nd cake and place it on next.
Spread the remaining frosting.
Top with the rest of the 2nd cake.
Drizzle entire cake with chocolate ganache and serve.
Store any leftovers in the fridge.