Zesty Ginger Turmeric Carrot Cake Recipe

Zesty Ginger Turmeric Carrot Cake

This deliciously dense, moist carrot cake is packed with nutrients (and flavor)! It showcases turmeric root, which has anti-inflammatory and anti-cancer properties. Unlike most other cakes, it packs in fiber, vitamins, minerals and some omega 3 fats from the vegetables, fruits, nuts and seeds it contains. Ginger root and lemon zest add a refreshing twist that balances its warm spices, cinnamon and nutmeg.

Ingredients for carrot cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 ½ cup pitted dates, packed
• ½ cup + 3 tablespoons water, divided
• 2 tablespoons ground flax seed
• 2 large eggs
• ¾ cup avocado or olive oil
• ½ cup unsweetened applesauce
• 2 teaspoons vanilla
• 3 cups carrot, grated
• ¼ cup fresh ginger root, finely grated
• 2 tablespoons fresh turmeric root, finely grated

Ingredients for frosting:

• 8 ounces full fat cream cheese, chilled
• ¼ cup butter, at room temperature
• ¼ cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest (from ~1 fresh lemon)
• ¼ cup finely chopped walnuts (optional)

Instructions:

• Preheat the oven to 350 degrees Fahrenheit.
• Grease a 9” cake pan and set aside.
• In a large bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg and salt until combined.
• Place ½ cup water and dates in a blender and puree until smooth (you will still see pieces of the fruit skin).
• In a small bowl, combine ground flax seed and 3 tablespoons of water. Let sit 1-2 minutes until it thickens.
• In a medium bowl, combine eggs, oil, applesauce and vanilla. Add date mixture and flax seed mixture.
• Add wet mixture to dry mixture and stir to combine.
• Fold in carrots, ginger and turmeric.
• Pour into greased pan and place in oven. Bake for ~1 hour, or until a toothpick inserted comes out clean.
• While cake is baking, prepare the frosting. Whip cream cheese until soft (about 2-3 minutes). Add butter and blend.
• Add honey, vanilla and zest. Whip until smooth and creamy (about 5 minutes).
• Spread frosting on cake. Garnish with chopped walnuts, if desired.

Nutrition Tips:

• Turmeric root stains! Wear gloves (preferably latex-free for those allergic to latex) to protect your hands from staining yellow. Be mindful of your cooking utensils that will come in contact with it as well; stainless steel is an excellent option. Also, an easy way to peel turmeric root is to scrape it off with a spoon (you can use the same technique with ginger!). Fun fact: turmeric turns red after baking!
• Ginger and lemon can help to reduce nausea symptoms. This recipe uses both! Consider adding some lemon juice to the frosting after whipping for extra tanginess.
• Eating enough calories and protein is important during treatment to preserve your muscles and prevent weight loss.
  • To increase calories, substitute ½ cup oil in place of the applesauce.
  • To boost protein, consider substituting the flax seeds with 2 additional eggs. Please note that this will decrease the omega 3 fatty acids and fiber content slightly.
• Adequate fiber intake is helpful for keeping your bowels regular. To increase the fiber content, substitute up to 50% of the all-purpose flour with whole wheat. You can also substitute the eggs with ¼ cup ground flax seed mixed into 5-6 tablespoons of water. Keep in mind; you’re already getting lots of fiber from the carrots, ginger root, turmeric root, dates, applesauce and 2 tablespoons flax seed.

• Recipe provided by Josann Nichols, MGH Dietetic Intern 2017