Ginger Carrot Cake

A lovely moist carrot cake with the tang of fresh ginger and the crunch of walnut pieces. Topped with an extra creamy frosting.

Ginger Carrot Cake
Recipe type: Cake
Serves: 12 pieces
Prep time: 
Cook time: 
Total time: 
  • 4 eggs, lightly beaten (Let eggs stand at room temperature for 30 minutes. )
  • 2 cups all-purpose flour
  • 1¾ cups sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 cups finely shredded carrots
  • ⅔ cup cooking oil
  • ¼ cup orange juice
  • 2 teaspoons grated fresh ginger ( or ¾ teaspoon ground ginger)
  • 1 cup walnuts, toasted and finely chopped (optional)
For the creamy frosting
  • 225 g cream cheese, softened
  • 1½ tablespoons whipping cream
  • ¼ teaspoon salt
  • 5 - 5½ cups icing sugar
  1. Preheat oven to 175°C. Grease a 25 x 25 x 5 cm square cake tin and line the bottom with with waxed or parchment paper; set aside.
  2. In large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl combine eggs, carrots, oil, orange juice, and ginger.
  3. Stir egg mixture into flour mixture, stir in nuts.
  4. Spread batter in prepared pan. Bake for 30 - 35 minutes or until a toothpick inserted near the centre comes out clean. Cool the cake in the pan on wire rack 10 minutes. Remove from pans; cool thoroughly on racks.
  5. Spread the frosting evenly over the cake and serve
For the creamy frosting
  1. In large bowl beat together on a low speed the cream cheese, whipping cream, and salt until fluffy. Gradually beat in the icing sugar.


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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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