Spice up your holiday with moist carrot gingerbread
Is classic gingerbread too intense in taste for you, and does it dry out quickly? This year, you can try a version of this cake with the addition of a vegetable that significantly enhances moisture. Another advantage? It makes the gingerbread more subtle in taste.
Traditional gingerbreads have a strong, spicy aroma, but the dough is quite heavy and dense. Not everyone enjoys this, which is why there are more recipes for lighter versions of this bake. Here's one of them, and you will need carrots for it.
With the addition of carrots, gingerbread will stay fresh longer
Cakes with vegetable additions are nothing new. In summer, zucchini-based baked goods are popular, and beets work well in chocolate desserts. However, the most popular vegetable in baked goods is definitely carrots. This vegetable is also perfect for gingerbread. Its sweetness and moisture make it an ideal addition to cakes and desserts, providing them with an original flavor and health benefits.
Grated carrot makes the gingerbread dough much lighter and more moist. This vegetable also pairs well with the spices that give this bake its character. The taste of carrot is practically undetectable in the gingerbread, but it helps the cake stay fresh and delicate for longer.
Choose the juiciest carrots possible for the gingerbread, as this will enhance the effect. It is also important that the carrots are naturally sweet, allowing you to reduce the amount of sugar or honey. This way, the gingerbread can be slightly lower in calories and higher in vitamins. Additionally, it can be layered with jam or semolina cream.
Gingerbread with carrot addition
Ingredients:
- 2 cups of flour
- 1/2 cup of sugar
- 1 tablespoon of cocoa
- Gingerbread spice to taste
- Cinnamon to taste
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 3 eggs
- 1/2 cup of oil or olive oil
- 1 tablespoon of honey
- 2 cups of finely grated carrot
- 1/2 cup of raisins, nuts, or finely chopped plums (optional)
For the glaze:
- About 5 ounces of dark chocolate
- 1/2 cup of 30% cream
- Finely chopped walnuts
Preparation method:
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl, mix flour, sugar, cocoa, gingerbread spice, cinnamon, baking powder, and baking soda.
- In another bowl, mix eggs, oil, and honey at low speed until combined.
- Add the dry ingredients to the egg mixture and mix briefly.
- Add the grated carrot and dried fruit, and mix the batter with a spoon.
- Transfer the dough to a loaf pan lined with baking paper.
- Bake the gingerbread at 350 degrees Fahrenheit for about 50 minutes.
- Melt the chocolate in warmed cream for the glaze and spread it on the cooled gingerbread. Sprinkle with finely chopped walnuts.
