Ginger Carrot Cake Recipe

Name: Ginger Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup apple juice natural; 1/2 cup canola oil; 1 1/2 cups raisins; 1/2 cup pure maple syrup; 1 1/2 cups carrots crated; 2 teaspoons fresh ginger root finely-grated; 2 cups whole wheat pastry flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 1 cup chopped walnuts

Servings: persons

3/4 cup apple juice natural
1/2 cup canola oil
1 1/2 cups raisins
1/2 cup pure maple syrup
1 1/2 cups carrots crated
2 teaspoons fresh ginger root finely-grated
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped walnuts

1
Preheat oven to 350F. Lightly oil an 8x8 inch cake pan or a 9-inch round pan and dust with flour, shaking out the excess.
2
Put the apple juice, oil, 1/2 cup of the raisins, the maple syrup, and orange zest in a blender and blend until smooth. Add the carrots and ginger and pulse just to mix.
3
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Add the apple juice mixture and combine, using as few strokes as possible. Fold in the remaining 1 cup of raisins and the walnuts.
4
Pour the batter into prepared pan. Use a spatula to spread the batter evenly. Bake until a toothpick inserted near the center of the cake comes out clean, 35 to 45 minutes.
5
When the cake is done, remove from oven and let cool for 10 minutes in the pan. Transfer to a wire rack.

819

kcal

Calories

Fat

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.

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

You need 13 ingredients. The key ingredients include: 3/4 cup apple juice natural, 1/2 cup canola oil, 1 1/2 cups raisins, 1/2 cup pure maple syrup, and more.

Yes, Ginger Carrot 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.

Ginger Carrot Cake

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