I love a good twist on an old favorite. I saw it in a recent issue of Martha Stewart. It is delish and will make a perfect Easter Dessert.
Prep Time: 20 minutes
Total time: 2 hours
Serves 8
Ingredients
2 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
1 cup safflower oil
1 tablespoon grated peeled fresh ginger
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup apricot jam
Cream cheese filling:
16 ounces cream cheese, room temperature
1 cup confectioners' sugar
2 tablespoon grated orange zest
pinch of Kosher salt
1 cup heavy cream
Beat cream cheese on medium until smooth. Beat in sugar, zest and salt. Fold in cream.
Preheat oven to 350. Coat a 12 by 17 inch rimmed baking sheet with cooking spray. Line with parchment and spray parchment.
Whisk together carrots, eggs, sugars, oil, and fresh ginger.
In another bowl, whisk together flour, baking powder, baking soda, salt cinnamon, and ground ginger. Fold flour mixture into carrot mixture.
Spread batter into baking sheet. Bake until golden and a toothpick comes out clean, about 20 minutes. Let cool in pan on a wire for 20 minutes. Invert onto rack, let cool completely.
Cut out 16 cake rounds to fit in a parfait glass, using scraps as necessary
Spoon 2 tablespoons jam into each glass, layer with the cream cheese filling, then 2 cake rounds, pressing to compact. Top each with filling and serve.
Cooking Wiser
To save time use a carrot cake box mix and prepare according to directions. Continue with this recipe by spreading batter into prepared baking sheet.