Ginger Carrot Cake -

5 from 3 votes

Ginger Carrot Cake

Add a zing to a classic dessert with this Ginger Carrot Cake recipe. This cake includes crystallized ginger for extra ginger flavor - it's delicious!

Prep Time35

Cook Time50

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: carrot cake, ginger

Servings: servings

Calories: 589kcal

Author: David

Ingredients

For the Carrot Cake

1 cup vegetable oil or canola oil
2 cups granulated sugar
1¾ cups all-purpose flour
⅓ cup finely chopped crystallized ginger
2 tsp ground cinnamon
1½ tsp ground ginger
½ tsp nutmeg
2 tsp baking powder
1 tsp baking soda
1 tsp salt
4 large eggs
2¼ cups carrots peeled and shredded (~4 medium carrots)
2¼ cups walnuts chopped, divided
⅔ cup raisins

For the Frosting

16 oz. cream cheese room temperature
1 cup unsalted butter room temperature
2 tsp vanilla extract
3-3½ cups confectioner’s sugar
{optional} orange and green food coloring gel for decorating

Instructions

For the Carrot Cake

Preheat oven to 350°F.
Using a stand mixer, blend together the vegetable oil and sugar until well combined.
Using a separate large bowl, add the flour, crystallized ginger, cinnamon, ground ginger, nutmeg, baking powder, baking soda, and salt; stir until well combined.
Add ½ of flour mixture to the bowl with sugar and oil; mix until well combined.
Add 2 of the eggs; mix until well combined.
Repeat process using remaining dry ingredients and remaining eggs.
Add shredded carrots, ¾ cup chopped walnuts, and raisins; mix until well combined.
Divide batter evenly into (2) greased 9"x2” round cake pans. (Tip: Line bottom of the pans with parchment paper to make it easier to get cakes out once baked.)
Bake at 350°F for 45-50 minutes, or until toothpick inserted in center of the cakes comes out clean.
Let cakes cool in pan for 15 minutes. Turn cakes out onto a wire rack until completely cool.

For the Frosting

Using a countertop mixer, cream together the cream cheese and butter until well combined (~2-3 minutes on medium speed).
Add vanilla extract and powdered sugar 1 cup at a time until frosting reaches desired sweetness.
Beat frosting on medium-high speed for 3-4 minutes, or until light and fluffy.

Assembling the Cake

Toast the remaining chopped walnuts (1½ cups) in a dry skillet over medium heat 4-5 minutes. (Watch carefully as they will burn quickly!)
Once cake layers have cooled, place one layer in the center of a large plate.
Spread ~⅔ cup of frosting evenly on top.
Place 2nd layer of carrot cake on top. Frost the top and sides of the cake using the remaining frosting. (Note: Reserve about ½ cup of frosting for the carrots.)
Using a cupped hand, carefully push the toasted walnuts into the sides of the cake.
Divide the reserved frosting into two bowls and color the frosting orange and green.
Using a pastry bag, pipe the carrots around the top of the cake. (I used a #8 tip to pipe the orange carrots and a #352 tip to pipe the green leaves.)
Refrigerate cake until ready to serve.

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