Carrot Ginger Tea Cake With Lime Glaze Recipe

Name: Carrot Ginger Tea Cake With Lime Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup melted butter, plus about 1 tsp. softened butter for pan; 1 1/2 cups all-purpose flour, plus more for pan; 1 1/2 teaspoons baking powder; 2 teaspoons ground ginger; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup granulated sugar; 1/4 cup canola oil; 1/4 cup carrot juice; 2 large eggs; 2 tablespoons finely grated fresh ginger (use a box grater or Microplane); 1 1/2 cups coarsely shredded carrots (from about 3 medium orange carrots, peeled); 3/4 cup powdered sugar; Zest of 1/2 lime; 1 tablespoon plus about 1 tsp. lime juice

Servings: persons

1/4 cup melted butter, plus about 1 tsp. softened butter for pan
1 1/2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
1/4 cup canola oil
1/4 cup carrot juice
2 large eggs
2 tablespoons finely grated fresh ginger (use a box grater or Microplane)
1 1/2 cups coarsely shredded carrots (from about 3 medium orange carrots, peeled)
3/4 cup powdered sugar
Zest of 1/2 lime
1 tablespoon plus about 1 tsp. lime juice

1
Preheat oven to 350u00b0. Butter an 8-in. square pan, line bottom with parchment paper, and butter it. Flour inside of pan, tapping out excess. In a medium bowl, whisk together 1 1/2 cups flour, the baking powder, ground ginger, baking soda, and salt.
2
In a large bowl, whisk granulated sugar, 1/4 cup melted butter, the oil, carrot juice, eggs, and fresh ginger until combined. Add flour mixture and whisk just until smooth. Stir in carrots and scrape batter into pan.
3
Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan on a rack 10 minutes. Run a paring knife around edges to loosen, then turn out onto rack. Turn right side up and let cool completely, at least 1 3/4 hours.
4
In a small bowl, stir together powdered sugar, lime zest, and 1 tbsp. lime juice until smooth. Add more lime juice (about 1 tsp.) for a thick, flowing texture. Drizzle over cake.
5
Make ahead: Through step 3, up to 1 day at room temperature or 1 month frozen (let cool, then wrap well).

804

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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: 1/4 cup melted butter, plus about 1 tsp. softened butter for pan, 1 1/2 cups all-purpose flour, plus more for pan, 1 1/2 teaspoons baking powder, 2 teaspoons ground ginger, and more.

Yes, Carrot Ginger Tea Cake With Lime Glaze 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.

Carrot Ginger Tea Cake With Lime Glaze

How did you like this recipe?

Frequently Asked Questions