Gingerbread reinvention: Carrots add moisture and subtlety
Is classic gingerbread too intense in taste for you, and does it dry out quickly? This year, you might want to try a version of this cake with the addition of a vegetable that greatly enhances moisture. Another perk? It makes the gingerbread much more subtle in taste.
Traditional gingerbreads have a strong, spicy aroma, but the dough is often heavy and dense. Not everyone enjoys this, which is why there are increasing numbers of recipes for lighter versions. Here's one of them: you'll need carrots for it.
With the addition of carrots, gingerbread will stay fresh longer
Cakes with vegetable additions are nothing new. In the summer, zucchini-based baked goods are popular. Beets are suitable for chocolate desserts. However, the most cherished vegetable in baked goods is undoubtedly the carrot. This vegetable is also perfect for gingerbread. Its sweetness and moisture make it an excellent addition to cakes and desserts. Thanks to it, they gain an original flavour and health benefits.
Grated carrot makes the gingerbread dough much lighter and moister. 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 because of it, the cake stays fresh and tender 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, which allows for reducing 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
- ½ 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
- ½ cup of oil or olive oil
- 1 tablespoon of honey
- 2 cups of finely grated carrot
- ½ cup of raisins, nuts, or finely chopped plums (optional)
For the glaze:
- About 140 grams of dark chocolate
- ½ cup of 30% cream
- Finely chopped walnuts
Preparation method:
- 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 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 a temperature of 175 degrees Celsius for about 50 minutes.
- Decorate the cooled gingerbread with the glaze. Melt the chocolate in the warmed cream.
- Spread the glaze on the gingerbread and sprinkle with finely chopped walnuts.
