Best 7 Ginger Carrot Cake Recipes

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If you are looking for a sweet and flavorful dessert, ginger carrot cake is a perfect choice. This classic cake combines the warm and aromatic flavor of ginger with the natural sweetness of carrots, creating a moist and delicious treat. Whether you are celebrating a special occasion or simply looking to indulge in a satisfying dessert, this ginger carrot cake is sure to satisfy your cravings. With its simple ingredients and easy-to-follow instructions, this recipe is a must-try for bakers of all skill levels. So gather your ingredients, preheat your oven, and get ready to embark on a delightful baking journey that will produce a mouthwatering ginger carrot cake.

Let's cook with our recipes!

CARROT-GINGER LAYER CAKE WITH ORANGE CREAM-CHEESE FROSTING



Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting image

Sweet, edible ribbons wrap this cream-cheese frosted two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream cheese frosting. Martha made this recipe on "Martha Bakes" episode 712.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch layer cake

Number Of Ingredients 15

1 1/2 cups (3 sticks) melted unsalted butter, plus more for pans
3 cups unbleached all-purpose flour, plus more for pans
1 cup (3 ounces) pecan halves
2 1/2 cups (12 ounces) shredded carrots
3 large eggs, room temperature
1/3 cup nonfat buttermilk
1 teaspoon pure vanilla extract
2 cups sugar
1 tablespoon freshly grated ginger
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
Orange Cream-Cheese Frosting
Candied Carrot Strips

Steps:

  • Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.
  • Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.
  • Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.
  • Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
  • Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.
  • For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.
  • Decorate cake with candied carrot strips as desired. Cut cake and serve.

CARROT CAKE WITH GINGER CREAM CHEESE FROSTING



Carrot Cake with Ginger Cream Cheese Frosting image

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 24

Cooking spray
2 3/4 cups chopped walnuts
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 1/4 cups vegetable oil
4 large eggs
1/2 cup smooth applesauce
Finely grated zest of 1 orange
1 teaspoon pure vanilla extract
2 cups grated carrots (about 4 medium)
1 4-inch piece ginger
1 tablespoon fresh orange juice
1/2 teaspoon pure vanilla extract
2 8-ounce packages cream cheese, at room temperature
1 stick unsalted butter, at room temperature
3 cups confectioners' sugar, sifted

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray; line the bottoms with parchment paper. Spread the walnuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool, then finely chop.
  • Sift the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg and salt onto a large piece of parchment (or into a medium bowl). Beat the granulated sugar, brown sugar and vegetable oil in a large bowl with a mixer on medium speed until smooth, about 1 minute. Increase the speed to medium high and add the eggs, one at a time; beat until light and smooth, about 2 minutes. Reduce the mixer speed to low; add the applesauce, orange zest and vanilla and beat until just smooth. Gradually add the flour mixture and beat until just combined. Add the carrots and 3/4 cup walnuts and beat until just combined.
  • Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove to the rack to cool completely; remove the parchment. (The cake layers can be made a day ahead; let cool completely, then wrap in plastic wrap.)
  • Make the frosting: Peel the ginger and grate onto a piece of cheesecloth. Wrap in the cheesecloth and squeeze the juice into a small bowl (you should get about 1 tablespoon). Add the orange juice and vanilla to the bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat in the juice mixture. Reduce the mixer speed to low and gradually beat in the confectioners' sugar. Increase the mixer speed to high and beat until smooth, about 2 more minutes.
  • Place 1 cake layer on a platter, rounded-side down. Spread with 1 cup frosting, then top with the second cake layer, rounded-side down. Cover the top and sides with the remaining frosting. Press the remaining walnuts into the sides of the cake. Refrigerate at least 1 hour before serving.

CARROT CAKE WITH GINGER MASCARPONE FROSTING



Carrot Cake with Ginger Mascarpone Frosting image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 20

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated by hand on a box grater
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting (recipe follows)
Crystallized ginger (not in syrup), chopped, for garnish
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 400˚. Grease 2 (9-by-2-inch) round cake pans, line the bottoms with parchment paper and grease and flour the pans.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
  • In a medium bowl, toss the carrots, raisins, walnuts and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350˚ and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack and cool completely.
  • Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners' sugar, cream and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

GINGER CARROT CAKE



Ginger Carrot Cake image

Love carrot cake? Try this homemade gingery one!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 9

Number Of Ingredients 16

1 tablespoon Gold Medal™ all-purpose flour
1/4 cup finely chopped crystallized ginger
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
3/4 cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
2 eggs
1 1/2 cups grated or finely shredded carrots (about 3 medium)
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Toss 1 tablespoon flour and the ginger to coat; set aside. In large bowl, beat all remaining Carrot Cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and ginger-flour mixture. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.
  • Meanwhile, in medium bowl, beat cream cheese and butter on medium speed until smooth. Gradually stir in powdered sugar and 1 teaspoon vanilla until smooth and spreadable. Spread Cream Cheese Frosting on cake. Store covered in refrigerator.

Nutrition Facts : Calories 520, Carbohydrate 63 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg

GINGER CARROT CAKE



Ginger Carrot Cake image

In the February 1995 issue of Better Homes and Gardens this recipe is proclaimed to be the BEST carrot cake ever!

Provided by Galley Wench

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
4 eggs
3 cups finely shredded carrots
3/4 cup cooking oil
3/4 cup mixed dried fruit (bits)
2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger
2 (3 ounce) packages cream cheese, softened
1/2 cup butter, softened
1 tablespoon orange juice or 1 tablespoon apricot brandy
4 3/4 cups sifted powdered sugar
1/2 teaspoon finely shredded orange peel
1 cup pecans, toasted and finely chopped (optional)

Steps:

  • CAKE:.
  • Preheat oven to 350°F.
  • Grease and flour two 9 inch round cake pans.
  • In a large bowl, stir together flour, sugar, baking powder and baking soda; Set aside.
  • In a medium bowl, beat eggs' stir in carrot, oil, dried fruit bits, and ginger.
  • Stir egg mixture into flour mixture.
  • Pour batter into prepared pans.
  • Bake for 30-35 minutes or until a wooden toothpick inserted near the centers comes out clean.
  • Cool in pans on wire racks for 10 minutes. Remove from pans.
  • Cool completely on wire racks.
  • Orange-Cream Cheese Frosting:.
  • In a large bowl combine, cream cheese, butter and orange juice or brandy.
  • Beat with an electric mixer on medium speed until smooth.
  • Gradully add 2 cups sifted powdered sugar, beating until mixed.
  • Gradually beat in enough of the additional 2 3/4 cups sifter powdered sugar to make of spreading consistency.
  • Stir in finely shredded orange peel.
  • ASSEMBLE CAKE:.
  • Fill and frost cake layers with frosting.
  • If desired press toasted pecans onto the side of the cake.
  • Cover loosely and store cake or any leftovers in the refrigerator for up to 2 days.

CARROT CAKE WITH GINGER CREAM CHEESE FROSTING RECIPE - (4.4/5)



Carrot Cake with Ginger Cream Cheese Frosting Recipe - (4.4/5) image

Provided by markemilw

Number Of Ingredients 24

Cooking spray
2 3/4 cups walnuts, chopped
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 1/4 cups vegetable oil
4 large eggs
1/2 cup smooth applesauce
Zest of 1 orange, finely grated
1 teaspoon pure vanilla extract
2 cups carrots, grated
1 (4-inch) piece ginger
1 tablespoon fresh orange juice
1/2 teaspoon pure vanilla extract
2 (8 ounce) packages cream cheese, room temperature
1 stick unsalted butter, room temperature
3 cups confectioners' sugar, sifted

Steps:

  • Make the cake: Preheat the oven to 350°F. Coat two 9-inch-round cake pans with cooking spray; line the bottoms with parchment paper. Spread the walnuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Let cool, then finely chop. Sift the flour, baking powder, baking soda, ground ginger, cinnamon, allspice, nutmeg and salt onto a large piece of parchment (or into a medium bowl). Beat the granulated sugar, brown sugar and vegetable oil in a large bowl with a mixer on medium speed until smooth, about 1 minute. Increase the speed to medium high and add the eggs, one at a time; beat until light and smooth, about 2 minutes. Reduce the mixer speed to low; add the applesauce, orange zest and vanilla and beat until just smooth. Gradually add the flour mixture and beat until just combined. Add the carrots and 3/4 cup walnuts and beat until just combined. Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove to the rack to cool completely; remove the parchment. (The cake layers can be made a day ahead; let cool completely, then wrap in plastic wrap.) Make the frosting: Peel the ginger and grate onto a piece of cheesecloth. Wrap in the cheesecloth and squeeze the juice into a small bowl (you should get about 1 tablespoon). Add the orange juice and vanilla to the bowl. Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Beat in the juice mixture. Reduce the mixer speed to low and gradually beat in the confectioners' sugar. Increase the mixer speed to high and beat until smooth, about 2 more minutes. Place 1 cake layer on a platter, rounded-side down. Spread with 1 cup frosting, then top with the second cake layer, rounded-side down. Cover the top and sides with the remaining frosting. Press the remaining walnuts into the sides of the cake. Refrigerate at least 1 hour before serving.

GINGER CARROT CAKE



GINGER CARROT CAKE image

Categories     Cake     Vegetable     Dessert

Yield 16

Number Of Ingredients 16

Cake
2 c flour
2 c granulated sugar
2 tsp baking powder
31/2 tsp baking soda
4 eggs
3 c finely shredded carrot
3/4 c cooking oil
3/4 c mixed dried fruit bits
2 tsp grated fresh ginger or 3/4 tsp ground ginger
1 c finely chopped pecans, toasted (opt)
Frosting
2 3 oz pkg cream cheese
1/2 c butter
1 tbsp apricot brandy or orange juice.
1/2 tsp orange peel

Steps:

  • 1. Preheat oven to 350. Grease anf flour 2 9 x 1- 1/2" round cake pans. Set aside 2. In large bowl, stir tog flour, sugar, baking powder and baking soda. Set aside. 3. In med bowl, beat eggs, stir in carrot, oil, dried fruit bits, and ginger. Stir egg mixture into flour mixture. Pour batter into prepared pans. 4. Bake for 3035 min or until toothpick inserted in center comes out clean. Cool pans on wire rack for 10 min. Remove from pans. Cool completely on racks. 5. Prepare orange-cream cheese frosting. Fill and frost cake layers with frosting. If desired, press toasted pecans onto the side of the cake. 6. Cover loosey and store cake or any leftovers in the refrigerator for up to 2 days.

Tips:

  • Choose Fresh Ingredients: Using fresh, high-quality ginger and carrots will greatly enhance the flavor and texture of your cake.
  • Grate the Carrots Finely: Finely grated carrots will distribute evenly throughout the cake and provide a smooth texture.
  • Cream the Butter and Sugar Thoroughly: This step is crucial for creating a light and fluffy cake. Cream the butter and sugar until they are pale and fluffy.
  • Gradually Add the Eggs: Add the eggs one at a time, beating well after each addition. This will prevent the batter from curdling.
  • Use Freshly Ground Spices: Freshly ground spices, such as cinnamon, nutmeg, and cloves, will provide the best flavor.
  • Do Not Overmix the Batter: Overmixing the batter can result in a tough cake. Mix just until the ingredients are well combined.
  • Line Your Baking Pans: Line your baking pans with parchment paper or grease and flour them to prevent the cake from sticking.
  • Bake the Cake Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that the cake is fully baked.
  • Let the Cake Cool Completely Before Frosting: This will help to prevent the frosting from melting.

Conclusion:

This stunning and delicious ginger carrot cake is a delightful treat perfect for any occasion. With its moist and flavorful crumb, vibrant orange color, and tangy cream cheese frosting, it's sure to impress your family and friends. Whether you're a seasoned baker or just starting, this recipe provides detailed instructions and helpful tips to guide you through the process. So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds dancing with joy. Happy Baking!

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