Carrot Cake with Ginger Cream Cheese Icing
Indulge in the perfect balance of warmth and zest with this Carrot Cake with Ginger Cream Cheese Icing! Moist and tender, the spiced cake features a medley of cinnamon, nutmeg, and finely grated carrots, with the option to add crunchy walnuts or pecans for extra texture. The star of this recipe is the luscious cream cheese icing, elevated with a bright kick of fresh ginger that adds a modern twist to the classic dessert. Ready in under an hour, this show-stopping cake is ideal for any occasion, from casual gatherings to elegant celebrations. Whether you're a seasoned baker or a dessert enthusiast, this carrot cake is sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 4 Eggs
- 2 teaspoons Vanilla extract
- 3 cups Finely grated carrots
- 1 cup Chopped walnuts or pecans (optional)
- 8 ounces Cream cheese, softened
- 4 tablespoons Unsalted butter, softened
- 2 cups Powdered sugar
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or a single 9x13-inch pan.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate bowl, combine the vegetable oil, eggs, and vanilla extract. Beat until smooth.
Gradually add the wet mixture to the dry ingredients, stirring until well blended but not overmixed.
Fold in the grated carrots and chopped nuts (if using).
Divide the batter evenly between the prepared pans (or pour into the single pan).
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
After baking, allow the cake to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cake cools, prepare the icing. In a medium mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, mixing until fully incorporated.
Stir in the grated ginger and vanilla extract, blending well.
Once the cake has cooled completely, spread the ginger cream cheese icing evenly over the top and sides.
Slice and serve. Enjoy your moist carrot cake with the zesty twist of ginger icing!
Nutrition Facts
Calories |
647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 57.2 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
