Preheat oven to 350 F. Prepare one (1) round 8-inch cake pan with vegetable baking spray. Dust with granulated sugar to coat the bottom and sides of the cake pan.
In a large mixing bowl, beat together the brown sugar, superfine sugar, vegetable oil, eggs, vanilla extract, and yogurt. Stir in the orange zest, cinnamon, and ginger. Sifting the flour over the bowl while gently folding into the mixture. Fold in by hand the carrots and walnuts.
Pour the batter into the prepared cake pan. Bake approximately 60 to 75 minutes. The cake is ready to remove from the oven when a toothpick placed into the center of the cake comes out clean.
Remove from oven, let cake cool on a wire rack for 5 minutes, and then turn cake out of the cake pan onto the wire rack to cool completely.
Prepare Cream Cheese Icing; set aside until ready to use.
Once the cake is cool, you may cut it into desired bite-size portions. Small cookie cutters are great to use to cut out shapes of your choice.
Frost with the prepared Cream Cheese Icing and decorate with sprinkles or colored sanding sugar.
Makes 8 servings.
Cream Cheese Icing:
7 ounces cream cheese, softened
1 teaspoon fresh-squeezed lemon juice
2/3 cup powdered (confectioners' sugar), sifted
In a large bowl, beat together the cream cheese, lemon juice, and powdered sugar until smooth.
Yields enough frosting for one 8-inch cake.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.
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