Gingered Carrot Cake is a delicious two-layer carrot cake flavored with plenty of fresh ginger and covered with an orange-flavored cream cheese frosting.
If you love carrot cake as much as I do, then you’re up for checking out a new carrot cake recipe. I have recipes for traditional carrot cake and carrot cake cheesecake cake. A carrot loaf cake is another way to enjoy it. And a simple carrot sheet cake is good too. Gingered carrot cake is quite unique. There are a few special ingredients added to the cake that make it taste so good!
- Since this is a carrot cake, you’ll be using fresh carrots. Be sure to grate them with a fine grater instead of the large grate.
- As the name of the recipe indicates (gingered carrot cake), ginger is a big component of the recipe. Use grated fresh ginger for the best flavor.
- Another thing that makes this recipe unique is the addition of dried fruit. Use a combo of apricot, pineapple and apple (or just one of those). If you don’t like the idea of adding dried fruit, it’s okay to leave it out. Or you can add raisins in place of the other fruit.
- There are no nuts in this recipe, but you can certainly add chopped walnuts to the recipe if you like nuts in your carrot cake.
This is a two-layer cake made in two round cake pans. The 9-inch round baking pans need to be at least 1 1/2 inches deep or the batter could flow over the sides during baking! If your round pans aren’t deep enough, use one greased and floured 13x9x2-inch baking pan and bake 40 minutes.
The cream cheese buttercream frosting used for this cake is flavored with some finely grated orange zest. The orange flavor is a really delicious pairing with this gingered carrot cake!
You will get about 12 servings (slices) out of this cake. It’s a good cake to make for Easter or Mother’s Day.
How to store Gingered Carrot Cake:
Cover the cake loosely, and store the cake or any leftovers in the refrigerator for up to 2 days.
Gingered Carrot Cake
- 2 cups all purpose flour
- 2 cups granulated white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 3 cups finely shredded carrot
- 4 large eggs, beaten
- ¾ cup canola or vegetable oil
- ¾ cup finely chopped mixed dried fruit (like apricot, apple, pineapple)
- 2 teaspoons grated fresh ginger (or ¾ teaspoon ground ginger)
- 6 ounces cream cheese, at room temperature
- ½ cup (1 stick) salted butter, at room temperature
- 1 tablespoon orange juice
- 4 to 5 cups powdered sugar
- ½ teaspoon finely grated orange zest
- Preheat the oven to 350°F. Grease and flour two 9 x 1½-inch round baking pans. Set aside.
PREPARE THE CAKE:
- In a large bowl, whisk together the flour, sugar, baking powder and baking soda.
- In a medium bowl, combine the carrot, eggs, oil, dried fruit, and ginger. Stir the egg mixture into the flour mixture. Divide the batter between the two prepared pans.
- Bake for 30 to 35 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove the cake from the pans. Cool completely on wire racks.
PREPARE THE FROSTING:
- In a large bowl, use an electric mixer to combine the cream cheese, butter and orange juice on medium speed until well mixed. Gradually beat in 2 cups of powdered sugar. Gradually beat in an additional 2½ to 2¾ cups of powdered sugar to reach spreading consistency. Stir in the orange zest.
- Frost the top of one cake layer with some of the Cream Cheese Frosting. Top with remaining cake layer. Frost the top and sides with the remaining frosting.
- Cover loosely and store cake or any leftovers in the refrigerator for up to 2 days.
- *The 9-inch round baking pans need to be at least 1 1/2 inches deep or the batter could flow over the sides during baking! If your round pans aren't deep enough, use one greased and floured 13x9x2-inch baking pan and bake 40 minutes.