Sweet and tangy orange and ginger carrot cake layers with white chocolate buttercream.
Just a couple days away from Easter and I wanted to make sure you’re covered with desserts. The strawberry cake from earlier this week would be a great option, but if you want to go the traditional route and make a carrot cake, you’ve got to try this one. It’s the only carrot cake I’ll eat. Why, you ask? Because there’s no NUTS and no RAISINS, but plenty of flavor and texture thanks to candied ginger and orange zest.
The cake recipe comes from Sweetapolita, which is originally paired with a white chocolate frosting (super delish and I’ve done several times before). However, this time around, I thought I’d change things up and try the cake with the honey cream cheese frosting from my Honey Pear Cake. Great pairing!