Gingered Carrot Cake Recipe

Name: Gingered Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups vegetable oil; 2 cups sugar; 4 large eggs; 1 tablespoon lemon zest; 2 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground ginger; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 3 cups grated carrots; 1 (8 ounce) package cream cheese, softened; 1 cup butter, softened; 1 tablespoon lemon zest; 1 tablespoon fresh lemon juice; 6 cups powdered sugar; chopped pecans; lemon slice

Servings: persons

1 ½ cups vegetable oil
2 cups sugar
4 large eggs
1 tablespoon lemon zest
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 cups grated carrots
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
6 cups powdered sugar
chopped pecans
lemon slice

1
Preheat oven to 350; spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
2
In a large bowl, combine oil, sugar, and eggs; beat at medium-high speed with a mixer until creamy.
3
Add lemon zest, beating until combined.
4
In another bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg.
5
Gradually add oil mixture, beating until combined.
6
Stir in grated carrot.
7
Spoon batter into prepared pans, and bake for 18-22 minutes or until a pick comes out clean.
8
Let cool in pans for 10 minutes.
9
Remove from pans, and cool completely on wire racks.
10
Prepare frosting-in a bowl, combine cream cheese, butter, lemon zest, and lemon juice; beat to medium speed with a mixer until creamy.
11
Gradually add sugar, beating until smooth.
12
Spread frosting between layers and on top and sides of cake.
13
Garnish with chopped pecans (on sides of cake) and lemon slice (twisted) on top.

2817

kcal

Calories

155

Fat

350

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 19 ingredients. The key ingredients include: 1 ½ cups vegetable oil, 2 cups sugar, 4 large eggs, 1 tablespoon lemon zest, and more.

Yes, Gingered 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.

Gingered Carrot Cake

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