Carrot ginger cake Recipe

Name: Carrot ginger cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 4 carrots; 1 ginger (as much as you like); 2 tbsp grated orange peel; 1/2 cup melted butter; 4 tbsp light brown sugar; 2 tsp vanilla sugar; 1 cup flour; 2 tsp baking powder; 1 cup ground almonds; 250 grams mascarpone cheese; 2 tbsp light brown sugar; 1 vanilla bean; 2 tbsp grated lemon or lime peel; 1 toasted chopped white almonds

Servings: persons

2 eggs
4 carrots
1 ginger (as much as you like)
2 tbsp grated orange peel
1/2 cup melted butter
4 tbsp light brown sugar
2 tsp vanilla sugar
1 cup flour
2 tsp baking powder
1 cup ground almonds
250 grams mascarpone cheese
2 tbsp light brown sugar
1 vanilla bean
2 tbsp grated lemon or lime peel
1 toasted chopped white almonds

1
Put 2 whole eggs in the bowl.
2
Finely grate carrots and ginger and mix with eggs.
3
Add melted butter, brown and vanilla sugar and mix it on low speed till sugar is melted.
4
Add all other ingredients and mix it 3-5 min.
5
Bake it 30-40 min on 160 deegres.
6
While base is baking, prepare cream.
7
In the bowl put mascarpone cheese, sugar, vanilla bean and grated lemon peel.
8
Mix it 5-7 min.
9
When base is baked and still warm a little, put cream.
10
Decorate with toasted chopped white almonds.
11
Enjoy :)

1221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 eggs, 4 carrots, 1 ginger (as much as you like), 2 tbsp grated orange peel, and more.

Yes, Carrot ginger cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot ginger cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions