When I saw this zesty orange ginger carrot cake with white chocolate frosting over on Sweetapolita, it was instantly bookmarked and I knew it wouldn’t be long until I would have to try it myself.
Luckily the opportunity came a week later when I was having a farewell dinner with my dad, mum and step dad before leaving for Romania. I thought it would have elements that appealed to them all – my step dad loves white chocolate, my mum I thought would like the ginger, and my dad likes most things that aren’t too sweet or chocolatey.
I adapted it quite a bit, halving the recipe and baking in a 6″ tin, switching carrot for butternut squash and using a cream cheese white chocolate frosting rather than buttercream just to sandwich the layers and spread on top, rather than completely covering the whole cake.
Even after an hour and a half in the car on a sunny day (sorry cake!) it was very well received, and my dad even gave it the huge compliment of saying he wish he hadn’t given so much of it away to my mum and step dad.
It was a very moist cake, and when I took it out of the tin it sort of sunk in on itself a bit, so if I made it again I’d possible bake it for a little bit longer on a lower temperature, but other than that I was very happy and kind of wish I had another slice to eat now…
Orange, ginger and white chocolate cake (adapted from Sweetapolita)
- 115g butter
- 150g caster sugar
- zest of 1 orange
- 2 medium eggs
- 1 tsp vanilla extract
- 150g plain flour
- 2 tsp baking power
- 1/2 tsp salt
- 1 tsp ground ginger
- 75ml milk
- 250ml butternut squash, finely grated
- 40g crystalised ginger
For the icing:
- 50g butter
- 125g cream cheese
- 100g white chocolate, melted and cooled
- 100g icing sugar
Beat the butter, sugar and orange zest until light and fluffy, then add the eggs and vanilla and beat again. Sift in half the flour, baking powder, salt and ground ginger and fold in, stir in the milk and then sift in the remaining flour mixture and fold again until just combined. Stir in the butternut squash and crystalised ginger then pour into a greased and lined 6″ round baking tin.
Bake at 170 degrees for about 50 minutes (or a little lower and slower if you want) then leave to cool in the tin for 10 minutes, before removing to cool completely on a wire rack.
To make the icing, beat the butter to soften then add the cream cheese and beat until no lumps remain. Stir in the melted white chocolate and sift in the icing sugar, then beat until light and airy. If it’s a bit too runny, chill in the fridge for half an hour and then beat again before icing the cake.
Slice the cake into three layers and use the icing to sandwich between them and spread on top. Finish with more crystalised ginger on top to decorate, then slice and enjoy!