Rich Carrot Ginger Cake - Recipe

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RICH CARROT GINGER CAKE

Cake:

1 cup sugar
1 3/4 cups all-purpose flour
1 1/2 tbsp. freshly grated ginger (not powdered!)
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. Myer's Rum or 1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. allspice (Jamaican preferred)
1/2 tsp. cloves
1/2 tsp. nutmeg
3 eggs, beaten
1 1/2 lb. peeled, grated carrots (4 cups)
2/3 cup vegetable oil
2 tbsp. melted butter

Preheat oven to 350°F.

Grease and flour or spray two 8-inch round cake pans with Baker's Joy. (If using butter and flour, tap out the excess).

Mix together flour, sugar, and spices in a large bowl. Add lightly beaten eggs and oil, grated carrots and remaining ingredients. Stir to combine.

Pour batter evenly into the two prepared cake pans.

Bake in preheated oven until cake tester or toothpick inserted in center is nearly clean when removed, approximately 25 minutes.

Allow cake to cool, then remove from pan and frost with cream cheese frosting (see below).

Variation: Use orange flavoring instead of vanilla or rum.

FROSTING:

12 oz. Philadelphia cream cheese (1 1/2 pkgs.)
1/2 cup (1 stick) butter (8 tbsp.)
1 tbsp. vanilla extract
3 cups confectioners' sugar (slightly more if needed)

In the bowl of an electric mixer, beat together cream cheese, butter, and vanilla on high speed. Gradually beat in the sugar at reduced speed. Add more or less sugar to achieve desired consistency.

Spread first cake round with 1/3 frosting for the bottom, add the second layer and use remaining frosting on top or sides.

If desired, sprinkle with flaked coconut or chopped nuts before serving.

Submitted by: CM

Serving Size 1 serving (154.8g); Servings Per Cake 8.

Nutrition Info Per Serving (Before Frosting): Calories 420; Cals from Fat 200; Total Fat 23g; Saturated Fat 3.5g; Trans Fat 0g; Polyunsaturated Fat 5g; Monounsaturated Fat 13g; Cholesterol 95mg; Sodium 520mg; Potassium 250mg; Total Carbohydrate 49g; Dietary Fiber 2g; Sugars 27g; Protein 6g;

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recipe reviews
Rich Carrot Ginger Cake

· Aug 23 · #1438

GL says:

I baked these as cupcakes and used a piping bag to dispense the frosting. They look great!

· Oct 22 · #8634

dennis murphy says:

Two comments - a) Everyone who has tried this has loved it, I added some walnuts to it. b) My wife is diabetic and she tried a small piece of this cake. I dont know what the story is but it had minimal impact on her blood sugar. Perhaps it is all the fresh carrots in it. I plan on finding some diabetic volunteers to try this and have them monitor thier sugar levels. If it also works for them it would be a super boon for diabetics. Finding normal 'sweets' that have little impact on their blood is not easy.

· Dec 10 · #183206

Cooks.com replies:

Hi Dennis,

That's good to know! Please tell us more about what you find.

-- CM

· Dec 31 · #21865

Pat (Ontario) says:

I added 1/2 cup brown sugar to the ingredients and increased the oil to 1 cup. The results were favoured by all that ate some.

· Feb 2 · #60642

Jessica (New York) says:

This is perhaps my favorite cake recipe. Very rich in flavor, great texture! Thanks so much!

· Mar 7 · #63302

Leigh (Illinois) says:

I adored this recipe -- thanks so much for posting it!

· Mar 21 · #64496

June Pecchia (California) says:

A few changes I make:

add nuts
1 1/2 tsp cinnamon
1 cup canola oil INSTEAD of recipe's call for veg. oil AND melted butter (so eliminate both those quantities)
Also, if carrots are not handy, you can substitute zucchini.

· Jul 27 · #74304

Angela (United States) says:

My family loved this recipe as did I. I used the full amount of sugar but instead of butter/oil I used coconut milk healthier for you and another layer of flavor.

· Jan 24 · #137056

KL (Massachusetts) replies:

Thanks for suggesting coconut milk instead of the oil and butter. I did that, as well as substituted 1/2 cup of maple syrup instead of sugar. I added grated lemon zest as well for added flavor. I also used oat and gluten free all purpose flour and it smells delicious!

For icing I did homemade whipped cream and folded into it some melted chocolate. Can't wait to have some for dessert. Thanks for the recipe!

· Oct 16 · #131902

Radiance.strathdee (United Kingdom) says:

No need for sugar or salt or indeed frosting - try extra carrots.Using wholemeal flour adds up to moist deliciousness and healthy food you can give to children.

· Mar 20 · #138950

Katie (Florida) says:

This is my go-to carrot cake and every time I make it I get rave reviews and recipe requests. I tried it after seeing so many other carrot cake recipes that are full of a bunch of crap that shouldn't be in there. This one is a TON of carrots and an amazing spice blend. However, I don't use the frosting recipe. My favorite ever cream cheese frosting recipe uses cream cheese, mascarpone cheese, and whipping cream and is from a Joy of Baking recipe for red velvet cake. I think it compliments this wonderful cake perfectly.

· Dec 24 · #162070

Melissa (Puerto Rico) says:

I've been using this recipe for years, is GREAT! Because I love ginger I take a little more ginger and after grating it I squeeze the juice out and add it to the batter. Also I use half cup white sugar and half cup brown sugar. This cake turns out yummy, moist and (because of the extra ginger juice) gingery! My family and friends are crazy about it!

· Dec 24 · #179953

Mary Gilmore (North Carolina) says:

You can cut down on the oil if you use a small can of pineapple, juice included. I also add coconut and nuts.

· Aug 12 · #190410

Margaret Pena (Arkansas) says:

I love this recipe! The cake is moist and flavorful, with just the right amount of spice. It's a great way to use up carrots and I love how easy it is to make.

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