Whenever you crave a delicious carrot cake with ginger, use this recipe. It's very straightforward, versatile with ingredients, can be adapted to different cake pans and spice mixes, and has a ginger frosting that complements it perfectly. And it freezes wonderfully!
Great flavors
Trust me: this cake is simple, tasty and fabulous!
I have my favorite classic carrot cake, which I'm sure you do too. The thing is that I have several favorites, depending on the occasion and time availability.
For celebrations, it's always the birthday carrot layer cake, a beautiful stack of moist cake layers with our favorite cream cheese frosting. The batter has a unique ingredient that makes it different. Or the carrot cake with pineapple that is our go-to for snacking and family meals.
Today it's time for my favorite one. This ginger carrot cake is easy to make, uses simple ingredients, and has an extra dose of ginger in the batter and frosting, making it heaven for ginger lovers like me.
FAQ
Not necessarily; it depends on the carrots. Some have super thin orange skins with no blemishes or dark patches. You can use them whole. Always wash them thoroughly if you're using them with the skin on. For the rest, it's best to peel them.
Yes, at least the day after they're made onwards. Cakes containing fruit or vegetables are best stored in the refrigerator, well covered, or wrapped (if not yet frosted) to prevent drying. I had some awful experiences of carrot cakes going bad quickly because the fruit (apple in my case) fermented at room temperature.
Of course, and I highly recommend it if making several days or weeks ahead. Always wrap it well and label it. I posted a Guide to Freezing Baked Goods u0026 Desserts, which might be useful.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands I use.
- Carrots: you can peel them or not. I recommend grating them with a large-holed grater and at the last moment. That way, they retain the moisture better and don't become soggy.
- Flour: I use both all-purpose flour and superfine whole wheat flour. But you can use only white flour (AP or cake flour).
- Baking powder: make sure it's not expired.
- Milk: whole milk makes for a richer cake, but reduced-fat milk can be used.
- Brown sugar: light or dark.
- Spices: cinnamon and ginger are the only essential ones for a great flavor. I also like to add nutmeg and allspice. Some people add cloves. So adjust to your taste.
- Cream cheese: the regular type, full-fat cream.
- Cream: use double, whipping, or heavy cream. Or use the same amount of sour cream.
- Powdered sugar: also called confectioners or icing sugar.
Spice mix
I have my favorite mix of carrot cake spices and I'm sure you have yours.
So, even though the recipe specifies a certain combination, feel free to increase or decrease them or even use one you already have, like pumpkin spice which goes really well with carrots too.
Fresh ginger: I like to add a small amount, no more than ½ teaspoon, of grated fresh ginger to the batter. It will give it an extra kick. But don't go out of your way to buy it. This recipe is still great without it as it has ground ginger both in the cake and the frosting.
Pan sizes
- Cake and loaf: This is a recipe that can be baked in an 8-inch square or round pan (in the photos here), a loaf pan about 4x11-inches.
- Cupcakes: this recipe renders 10-12 regular cupcakes.
- Double the recipe and make it as a 9-inch tube or bundt cake. Or 3 8-inch layers, baked in separate pans.
Tips to make carrot cake
- Creaming: This cake uses the creaming method (butter and sugar are well beaten, and the eggs are added one at a time), and it's easier to make with an electric mixer or stand mixer with the paddle attachment. Mix it by hand, but be ready to use some arm muscle!
- Sifted flour mixture: flours, salt, and baking powder must be sifted. You can choose to have them measured and then sift them over the cake batter as you add them or sift them in a separate medium bowl beforehand. Whatever works best for you.
- Beating after adding the flour: It's important to not overbeat at this point. Flour starts to develop gluten if beaten (or kneaded), making the cake tough. So use the electric mixer at low speed.
Carrots
I highly recommend grating (with a large hole grater) or shredding (in the food processor) them at the last minute. This will prevent the liquids from starting to be released and turn the shredded carrots into a soggy mess.
Lining the pan
I use a strip of parchment paper, covering the pan's bottom and two sides. The other two sides will remain unlined but greased. This will help you easily remove the cake from the pan.
Baking
Remove it from the oven the second the cake tester or toothpick comes out clean so it doesn't dry out.
The frosting is added while still warm.
Ginger frosting
This frosting has cream cheese but is lighter because it has no butter. It's more of a cream cheese icing. The ginger can be optional but it adds a fantastic zing! Or add some chopped crystallized ginger (also called candied ginger) on top.
Alternatively, use a traditional cream cheese frosting (find the recipe in the Hummingbird Layer Cake post).
Vintage Kitchen Tip
Cakes with vegetables and fruit added to them are best kept refrigerated after a day or two. Why? Those ingredients tend to ferment, especially if the room is warm or not cool enough. The cake will go bad quickly. So to prevent that, wrap or cover well (to prevent dryness) and keep in the fridge.
Variation: Zucchini Cake
Did you know you can also make zucchini cake with this recipe? Or bread, if baked in a loaf pan.
How-to: follow the recipe below but substitute an equal amount of coarsely grated zucchini for the carrots and only use ground cinnamon and vanilla extract. You can add 2 tablespoons of raisins or chopped walnuts/pecans.
Let me know
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Simple Carrot Cake Recipe
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Ingredients
- For substituting several of the ingredients see the Notes below
For the cake:
- ½ cup + 1 tablespoon unsalted butter, at room temperature
- 1 cup light brown sugar
- 2 eggs, at room temperature
- ¾ cup all-purpose or cake flour
- ¾ cup superfine whole wheat flour, or use all all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- pinch of ground allspice
- pinch of ground nutmeg
- ½ teaspoon freshly grated ginger
- ¼ teaspoon salt
- 2 cups grated or shredded carrots, about 2 medium
- ¼ cup milk
- ½ teaspoon vanilla extract
For the frosting:
- ⅔ cup regular cream cheese, at room temperature
- 2 tablespoons heavy or double cream
- ½ cup powdered sugar
- ¼ teaspoon grated fresh ginger, optional
Instructions
For the cake:
- Preheat the oven to 350°F (180°C).
- Butter or spray an 8-inch pan. You can line it with a piece of parchment paper as I do. It’s easier to remove after it’s baked. Or you can dust with fine breadcrumbs or flour.
- Beat ½ cup + 1 tablespoon unsalted butter with 1 cup light brown sugar in a large bowl at medium-high speed for 2-3 minutes, until creamy, smooth, and the sugar has partially dissolved.
- Add 2 eggs, one at a time, and beat well after each addition but no more than half a minute or so.
- Sift over this mixture the dry ingredients (¾ cup all-purpose or cake flour, ¾ cup superfine whole wheat flour, 2 teaspoons baking powder, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, pinch of ground allspice, pinch of ground nutmeg, ½ teaspoon freshly grated ginger and ¼ teaspoon salt. You can sift them beforehand in a bowl or have them measured and sift them directly over the batter.
- Beat at low or medium speed *just* until combined. Don't overmix at this point.
- Add 2 cups grated or shredded carrots (it’s best to grate them at the last minute, so they keep their moisture but don’t release liquid) and mix well. I do this with a rubber spatula.
- Add ¼ cup milk and ½ teaspoon vanilla extract and mix until well incorporated.
- Pour batter into the prepared pan, smooth top and bake for about 35-40 minutes, until springy if you lightly touch the center and a cake tester or toothpick inserted in the middle comes out clean.
- Let cake cool on a wire rack until warm enough to handle and carefully remove from the pan onto the serving plate.
For the frosting:
- Mix ⅔ cup regular cream cheese, 2 tablespoons heavy or double cream and ½ cup powdered sugar until smooth in a medium or small bowl. It will look like very thick honey.
- Stir in ¼ teaspoon grated fresh ginger, mix well and pour over the warm cake.
- Keep at room temperature for 1 day and refrigerate leftovers wrapped in plastic or cling film.
Notes
Flour - my favorite combination is all-purpose and whole wheat. But you can substitute the latter and only use white, regular flour (AP or cake flour).
Spices - the only ones that are essential for a great flavor are cinnamon and ginger. I like to add nutmeg and allspice and some people love a dash of cloves. Adjust to your own palate. You can also add some orange zest, like ½ a teaspoon to the batter.
Cream - use double, whipping, or heavy cream. Or use the same amount of sour cream.
Sugar - we use brown sugar which adds moisture and a wonderful caramel undertone, but this recipe works very well with white sugar if that's all you have.
Add-ins - add a few gratings of fresh ginger and/or 2 tablespoons chopped nuts (pecans or walnuts) or raisins to the batter.
Butter - you can use vegetable oil (sunflower, canola, coconut) instead of butter, the same amount in volume (that is cups or tablespoons). Even a light olive oil can work if you like to try something different.
Milk - you can use orange juice for the milk, the same amount, or half milk and half juice. Pan sizes: this cake can be adjusted to several types of pans.
Cake pans. This is a recipe that can be baked in an 8-inch square pan or 8-inch round springform pan. If you want to make two tall layers, I suggest you double the recipe unless you want more of a shorter cake and simply split the baked round cake in half. Or use three 8-inch round cake pans for a 3 layer cake. If making more than one layer, make sure you divide the batter as evenly as possible among the prepared pans.
Loaf pan. You'll need a loaf pan of about 4x11-inches.
Tube or bundt cake. Double the recipe and bake it in a 9-inch (10-12 cup capacity) tube or bundt pan.
Cupcakes. This recipe renders 10-12 regular cupcakes. Storage:
Room temperature: This cake keeps well at room temperature for a day or two after it's baked. Always make sure it's wrapped or under a cake dome to prevent dryness.
Freezing: Carrot cake generally freezes wonderfully and this is no exception. After the cake is cooled, wrap it in plastic and then in foil or a Ziploc bag or something similar and freeze for a month or two.
Jennifer Aduda Otieno says
Hello Paula.Thank you so much for sharing your Best Ginger Carrot Cake recipe and also the instructions on preparations . I baked it today, Oh my it is yummy fluffy and soft. And the flavours blended in very well . Thank you
Paula Montenegro says
Happy to know you liked it Jennifer! Have a great week.
Anna Michael says
How can I print this recipe without the ads in it? It’s also so many pages even with modifications of printing it without the nutritional info for example.
Paula Montenegro says
Hi Anna! The recipe will not print with ads. They shouldn't even appear when you hit print. And there is an Options button at the top where you can select what goes into the card when you print it. Let me know if something doesn't work, as glitches sometimes appear.
Jayne Bunting says
Hi is there anything I can use instead if cream cheese in the frosting
Paula Montenegro says
Hi Jayne! You could use drained cottage cheese that has been processed until smooth. Or some type of creamy tofu, though I never tried either in a frosting. I know vegan recipes that use cashew paste for cheesecakes together with cream. That might give you a similar consistency. But the flavors will not be the same.
Karen (Back Road Journal) says
This is one of our favorite cakes and your recipe is so versatile with all the instructions on different pan sizes, etc. I've pinned, this is definitely a must try. I don't know how I lost track of your blog but so happy to have come across it once more.
Paula Montenegro says
Hey Karen, so happy to see your comment! We all lost track through the years. But it's so nice to reconnect. Have a great week!
Alex says
Absolutely delicious thank you!
I've baked it a few times (love it!) but mine seems to raise more in the middle than the edges - is there any tips on how to get it to raise evenly when cooking?
Paula Montenegro says
So happy you liked it Alex! I spread the batter so that it is thicker around the edges and slightly lower in the middle. It does the trick most of the times and with many cake recipes. All batters are different so it's more of a try and see kinda thing. Hope it helps!
Alex says
Thank you! 😀
CK says
Thanks Paula.
CK says
Hi,
Your recipe looks good.
If I can't find all spice and nutmeg, is there any substitution?
Thanks.
Regards
Paula Montenegro says
Hi CK, you can leave them out. The cake will be great anyway. Mace might be a substitute, but it's even harder to get. Hope this helps.
Shu Ching says
Hi Paula,love the versatility of your carrot cake! If my family members have egg allergy,what shall I substitute for egg?
Paula Montenegro says
Hi Shu, I haven't tried any substitution for eggs. I know some cakes use: 1 teaspoon of baking soda + 1 tablespoon white or apple cider vinegar. Pureed banana or applesauce also works, 1/4 cup per egg. Hope this helps.
Shu Ching says
Thanks Paula for the suggestion!
Krissy Allori says
Carrot cake is just about the only cake my husband likes. I've never tried it with some ginger in the icing but it sure does sound amazing. Looks like I found my dessert for Sunday.
kim says
This was absolutely delicious! Might be the best carrot cake I've ever had! Love all of your tips too!
Deanne says
Carrot cake is one of my favorites but the ginger frosting takes it over the top! Simply scrumptious!
Carrie Robinson says
Such a classic dessert for springtime! Looks perfect. 🙂
Katie Crenshaw says
Great tips on how to make the perfect carrot cake! The ginger frosting looks incredible. I can't wait to make this for dessert soon.