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Ginger Carrot Cake

Love carrot cake? Try this homemade gingery one!

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( 22 Ratings)

22 Ratings

5 Stars 64%

4 Stars 18%

3 Stars

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1 Stars

Member Reviews ( 4 )

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Prep Time 20 min
Total Time 1 hr 55 min
Servings 9

Ingredients

Carrot Cake

1: tablespoon Gold Medal® all-purpose flour

1/4: cup finely chopped crystallized ginger

1 1/4: cups Gold Medal® all-purpose flour

3/4: cup granulated sugar

3/4: cup vegetable oil

2: teaspoons ground cinnamon

1: teaspoon baking soda

1/2: teaspoon salt

1/4: teaspoon ground nutmeg

2: teaspoons vanilla

2: eggs

1 1/2: cups grated or finely shredded carrots (about 3 medium)

Cream Cheese Frosting

1: package (3 ounces) cream cheese, softened

1/4: cup butter or margarine, softened

2: cups powdered sugar

1: teaspoon vanilla

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Directions

1 Heat oven to 350ºF. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Toss 1 tablespoon flour and the ginger to coat; set aside. In large bowl, beat all remaining Carrot Cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and ginger-flour mixture. Pour into pan.
2 Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.
3 Meanwhile, in medium bowl, beat cream cheese and butter on medium speed until smooth. Gradually stir in powdered sugar and 1 teaspoon vanilla until smooth and spreadable. Spread Cream Cheese Frosting on cake. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

Sprinkle extra crystallized ginger on top of the cake.

Candied, or crystallized, ginger is fresh gingerroot that has been boiled in a sugar syrup and coated with sugar crystals. Look for it in the baking aisle or produce area of your supermarket.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 8g, 8% ),
Cholesterol: 70mg; 70%;
Sodium: 370mg; 370%;
Total Carbohydrate: 63g; 63%
(Dietary Fiber 1g 1% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 74%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 10/7/2012 5:52:18 PM REPORT ABUSE Windibank1 said:

Rating:

What a great, moist cake! I did, however, have to make a change. I only had 1 cup of carrots so I used pumpkin to make up the balance.

This reply was: Helpful Inspiring

Posted 1/10/2011 5:38:00 AM REPORT ABUSE AnnFer said:

Rating:

I used grated fresh ginger and it turned out just fantastic. The best carrot cake ever! A recipe for keeps.... Im going to make it again and again.

This reply was: Helpful Inspiring

Posted 10/28/2010 5:10:07 AM REPORT ABUSE wildewoodMom said:

Rating:

Yummy!! Carrot Cake is my husbands fav--he absolutely loved this recipe. Very easy to make and I found it to make a lot of icing; however, that wasn't a problem for my family. Will definitely add this one to my recipe box.

This reply was: Helpful Inspiring