Ginger Carrot Cake
Delight your taste buds with this irresistibly moist and flavorful Ginger Carrot Cake, a twist on the classic favorite that combines the natural sweetness of grated carrots with a warm, zesty kick from ground and crystallized ginger. This easy-to-make dessert boasts layers of aromatic spices like cinnamon and nutmeg, complemented by an optional crunch of chopped walnuts for added texture. Topped with a luscious cream cheese frosting that's perfectly tangy and silky smooth, this cake is a feast for both the palate and the eyes. Perfect for celebrations or an indulgent treat, this show-stopping cake is simple enough for weeknight baking but impressive enough to wow at any gathering. Don't miss this recipe for a spiced carrot cake that strikes the perfect balance between comforting and gourmet!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1.5 teaspoons ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoons salt
- 3 cups carrots, grated
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 0.25 cup crystallized ginger, finely chopped
- 0.5 cups chopped walnuts (optional)
- 8 ounces cream cheese, softened (for frosting)
- 0.5 cups unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon pure vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until smooth.
Add the eggs, one at a time, to the sugar and oil mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots, crystallized ginger, and chopped walnuts (if using) until evenly distributed.
Pour the batter into the prepared pan(s) and spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Transfer the cake(s) to a wire rack and let cool completely before frosting.
To make the frosting, beat the softened cream cheese and unsalted butter together in a large bowl until light and fluffy.
Gradually sift in the powdered sugar and beat until fully incorporated and smooth. Mix in the vanilla extract.
Frost the completely cooled cake(s), spreading the cream cheese frosting evenly over the top and sides.
Slice and serve. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 379 mg | 16% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 51.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 191 mg | 4% | |
*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.
