When I originally started brainstorming my 12 Days of Christmas Desserts, this recipe was supposed to be my traditional one. In my little notebook, I actually have written down “classic gingerbread cake with cream cheese frosting”. I wouldn’t say that this cake is classic, but it’s definitely Anna. What can I say? I can’t help myself.

While not exceptionally classic, there are some really fun flavors at play in this cake and it’s still a very simple recipe. An ultra-moist, blending method cake gets loaded with grated fresh ginger and carob molasses and then topped with a semi-traditional cream cheese frosting, spiked with a little turmeric. Sprinkling the whole thing with toasted pecans and candied ginger feels a little festive and so while is this is decidedly not a traditional gingerbread cake, it’s a very fun one.

Gingerbread Cake with Carob Molasses and Tumeric Cream Cheese Frosting

makes one 9x13” cake

Ingredients

for the cake 

2 1/2 cups (300 g) all purpose flour

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp freshly grated nutmeg

1 tbsp fresh ginger, grated (from a piece about 1”)

1/2 tsp kosher salt

1 3/4 tsp baking soda

1/2 tsp baking powder

2 eggs

1 cup carob molasses (or regular molasses)

3/4 cup (150 g) granulated sugar

1/4 cup (55 g) brown sugar

1 cup (200 g) neutral oil

3/4 cup (170 g) warm water

1/4 cup orange juice

1 tbsp vanilla extract

for the frosting

8 oz cream cheese, softened

4 oz (113 g) unsalted butter, softened

1 tsp vanilla extract

1 1/2 cup powdered sugar, sifted

1/2 tsp turmeric*

toasted pecans, optional

candied ginger, optional

Procedure 

1. Preheat oven to 350° F and line a 9x13” baking dish with parchment paper. Set aside.

2. In a large bowl, whisk together flour, cinnamon, cloves, nutmeg, salt, baking soda, baking powder, and fresh ginger. Set aside.

3. In another large bowl, whisk together eggs, molasses, sugar, brown sugar, vanilla, orange juice, and oil until smooth and combined.

4. Pour the wet ingredients into the bowl with the dry ingredients and stir together until incorporated. Gradually whisk in the warm water until batter is smooth and loose.

5. Pour batter into prepared pan and bake for 30-35 minutes, until the edges begin to pull away from the sides of the pan and the center of the cake is set. Let cool.

6. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the butter and continue to beat until mixture is smooth and homogenous. Scrape down the sides of the bowl. Add the powdered sugar, vanilla, and tumeric, and continue to beat until frosting is smooth and fluffy.

7. Spread frosting on cooled cake and sprinkle with toasted pecans and candied ginger.

Notes:

-If turmeric isn’t your cup of tea, feel free to leave it out completely. The measurement listed in the recipe errs on the side of caution in that there is a faint turmeric flavor but not enough to scare people off. If I were making this cake just for myself, I’d probably up to 1 tsp in order for the flavor to really come through. Choose your own adventure. :)

-If you don’t have carob molasses, you can just sub in regular ‘ole molasses and get a slightly less chocolatey, more classic gingerbread flavor.

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