Ginger-Infused Fresh Carrot Cake

🕒 Prep: 30 min
🔥 Cook: 35 min
🍽 Serves: 10
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Get ready to dive into a slice of heaven with this Ginger-Infused Fresh Carrot Cake. This cake is not just your average carrot cake; it's a delightful blend of spices and textures, perfect for any occasion.

Ingredients for Ginger-Infused Fresh Carrot Cake

Granulated sugar and brown sugar work together to create a balanced sweetness — the brown sugar adds a hint of molasses flavor. Vegetable oil keeps the cake moist and helps it stay fresh longer. The eggs provide structure. All-purpose flour forms the base, while baking powder and baking soda ensure the cake rises beautifully. A pinch of salt enhances all the other flavors. The ground cinnamon, ginger, and nutmeg bring warmth and spice, making this cake irresistibly fragrant. Three cups of grated carrots add natural sweetness and moisture, while chopped walnuts and raisins provide delightful texture and bursts of flavor. Finally, a touch of vanilla extract rounds everything out with its aromatic sweetness.

Tips & Tricks

  • Use freshly grated carrots for the best texture and moisture level.
  • Toast the walnuts before adding them for an extra layer of flavor.
  • If you prefer a less sweet cake, reduce the granulated sugar by 1/4 cup.
  • Make sure your eggs are at room temperature for easier mixing.

Serving Suggestions

This cake is delightful on its own, but consider adding a cream cheese frosting for extra richness. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to make it a truly indulgent dessert. A sprinkle of powdered sugar on top can add a touch of elegance for special occasions.

Frequently Asked Questions

Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
What can I use instead of walnuts?
Pecans or almonds work well if you’re looking for a different nutty flavor.
How should I store the cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Ginger-Infused Fresh Carrot Cake Recipe Walkthrough

First things first, preheat your oven to 350°F. This ensures it’s nice and hot when your batter is ready to bake. Prepare your cake pans by greasing and flouring them; this will prevent sticking and make sure your cakes release easily once baked.

In a large mixing bowl, blend together the granulated sugar, brown sugar, and vegetable oil until you have a smooth mixture. It should look a bit like wet sand. Add the eggs one at a time, mixing well after each one. This helps them incorporate fully and create a stable batter.

In a different bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg. This ensures the leavening agents and spices are evenly distributed throughout the cake. Gradually add the dry ingredients to the wet mixture, stirring constantly to avoid lumps.

Now, fold in the grated carrots, chopped walnuts, raisins, and vanilla extract until they are evenly distributed throughout the batter. You don’t want to overmix at this stage; just ensure everything is well combined.

Divide the batter evenly between your prepared cake pans and smooth the tops with a spatula. Pop them in the oven and bake for about 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

Why You'll Love This Recipe

  • The ginger adds a unique twist to a classic favorite.
  • The combination of spices creates a warm, comforting flavor profile.
  • It's packed with carrots, making it deliciously moist and tender.
  • Perfectly balanced sweetness from both granulated and brown sugar.

Ingredients

1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
3 cups grated carrots
1/2 cup chopped walnuts
1/2 cup raisins
1 tsp vanilla extract

Step-by-step Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, blend together granulated sugar, brown sugar, and vegetable oil until smooth.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring constantly.
6. Fold in the grated carrots, chopped walnuts, raisins, and vanilla extract until evenly distributed.
7. Pour the batter evenly into the prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

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