Hello Everyone, I am having second thoughts about adding finely chopt crystalized ginger to a Cook's recipe for carrot cake. Has anyone ever used this in their cakes? What is the texture of it once the cake is baked? Does it stick to your teeth or does it just melt. The recipe already calls for the powdered sugar. Thanks

It doesn't melt but shouldn't stick a lot. But if you want you can for sure make the cake without the crystalized ginger.

I'm surprised that a heavy cake like carrot cake would use powdered sugar. Is it just to toss the crystalized ginger in?

Some people find crystallized ginger to be hot. Before you add it, taste it to be sure you want that in your cake. It will remain chewy, with a definite ginger bite.