Carrot Ginger Layer Cake with Lemon Cream Cheese Frosting

Yesterday, we celebrated my mom's birthday. She and my father had been away for the weekend, and so I had unfortunately missed the actual day; however, that wasn't going to stop me from surprising her when they got home with an already-cooked dinner and a birthday cake.

My family and I have been suffering from a sugar overload over the past week, which I am fully ready to accept as my own fault. Halloween left in its wake not only a trail of candy wrappers and smashed pumpkins, but a lot of tummies sore from too much indulgence.

Instead of making a sweet and traditional birthday cake laden with fruit and chocolate, I opted for a more modest alternative fitting both to the season and our craving for the savory.

I decided to halve the recipe for Martha Stewart's Carrot Ginger Layer Cake (see the original at http://www.marthastewart.com/344218/carrot-ginger-layer-cake-orange-cream-cheese-frosting?czone=food/cake-center/favorite-cake-recipes ) and make some slight variations in hopes of creating the perfect surprise cake.

In my version, I not only halved the recipe for a smaller (aka *not* four layer) cake, but also used ground ginger instead of fresh and a more savory lemon cream cheese frosting. The cake turned out moist and flavorful, and, above all, not too sweet. My mother was delighted with her celebration. All in all it was a not-so-sweet victory with a great deal of spice!

The Recipe:

For the cake:

1-1/2 cups all-purpose flour
1/2 cup (3 ounces) chopped pecans
1/2 pound large carrots, peeled
2 large eggs, room temperature
1/4 cup buttermilk
1/2 teaspoon pure vanilla extract
1 cup sugar
3/4 cup canola oil
1 tablespoon freshly grated ginger OR 1/2 teaspoon ground ginger and a dash of lemon juice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

For the frosting:

6 oz unsalted butter, room temperature
12 oz chilled cream cheese
1 cup confectioners' sugar, sifted
1 teaspoon lemon extract
2 tablespoons freshly grated ginger OR 1 tsp ground ginger

Heat oven to 375 degrees and lay pecans in a single layer on a baking sheet. Toast until lightly golden, for about 5 minutes. Be sure to check them very frequently as nuts burn fast and without warning. Take them out and let them cool. Reduce oven temperature to 300 degrees.

Meanwhile, using the smallest holes of a grater, grate your carrots and place them in a bowl. Mix together with eggs, buttermilk, vanilla, sugar, canola oil, and ginger until well-incorporated.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans. Divide the misture evenly between two buttered and floured pans.

Bake until a knife inserted into the middles comes out clean, about 30-40 minutes. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.

Meanwhile, make your frosting by creaming the butter with an electric mixer until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, lemon extract, ginger, and salt, and beat for 5 minutes.

Frost your cake and make sure to keep it cool until serving.

Bon appetit!