Carrot Ginger Layer Cake Recipe

Name: Carrot Ginger Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb carrots about 4 large, peeled, cut into 1/2 pieces; 1/4 Cup buttermilk; 2 cups sugar; 4 extra-large eggs; 3 tbls minced peeled fresh ginger; 3/4 cup vegetable oil; 1 tsp vanilla extract; 1 tsp grated orange peel; 3 cups unbleached all purpose flour; 2 tsp baking soda; 1 tsp ground cinnamon; 1 tsp ground ginger; 1 tsp salt; 1/2 cup dried currants; Shredded sweetened coconut

Servings: persons

1 lb carrots about 4 large, peeled, cut into 1/2 pieces
1/4 Cup buttermilk
2 cups sugar
4 extra-large eggs
3 tbls minced peeled fresh ginger
3/4 cup vegetable oil
1 tsp vanilla extract
1 tsp grated orange peel
3 cups unbleached all purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp salt
1/2 cup dried currants
Shredded sweetened coconut

1
["Place 1 lb carrots in heavy medium saucepan. Add enough water to cover. Simmer until carrots are very tender and all water evaporates, about 35 minutes.", "", "Position reack in center of oven and preheat to 350. Grease and flour three 9"" cake pans. Transfer carrot pieces to processor. Add buttermilk; puree until smooth. Pour into bowl. Beat in sugar, eggs and fresh ginger. Mix in oil, vanilla and peel. Sift in flour, baking soda, cinnamon, ground ginger and salt. Stir until just combined. Add currants.", "", "Divide batter among prepared pans. Bake until tester inserted into center of each cake comes out clean, about 30 minutes. Cool 10 minutes. Invert cakes onto racks and cool completely.", "", "Place 1 cake layer on platter. Spread top with 1 cup frosting . Top with second layer and spread 1 cup frosting. Top with remaining layer. Spread top and sides with remaining frosting, swirling decoratively. Garnish with grated carrots and coconut, if desired. Chill until frosting sets, about 1 hour."]

1472

kcal

Calories

Fat

196

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.
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: 1 lb carrots about 4 large, peeled, cut into 1/2 pieces, 1/4 Cup buttermilk, 2 cups sugar, 4 extra-large eggs, and more.

Yes, Carrot Ginger Layer 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 Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions