If you love carrot cake as much as I do, then you’re up for checking out a new carrot cake recipe. I have recipes for traditional carrot cake and carrot cake cheesecake cake. A carrot loaf cake is another way to enjoy it. And a simple carrot sheet cake is good too. Gingered carrot cake is quite unique. There are a few special ingredients added to the cake that make it taste so good!
Ingredient notes:
Since this is a carrot cake, you’ll be using fresh carrots. Be sure to grate them with a fine grater instead of the large grate. As the name of the recipe indicates (gingered carrot cake), ginger is a big component of the recipe. Use grated fresh ginger for the best flavor. Another thing that makes this recipe unique is the addition of dried fruit. Use a combo of apricot, pineapple and apple (or just one of those). If you don’t like the idea of adding dried fruit, it’s okay to leave it out. Or you can add raisins in place of the other fruit. There are no nuts in this recipe, but you can certainly add chopped walnuts to the recipe if you like nuts in your carrot cake.
This is a two-layer cake made in two round cake pans. The 9-inch round baking pans need to be at least 1 1/2 inches deep or the batter could flow over the sides during baking! If your round pans aren’t deep enough, use one greased and floured 13x9x2-inch baking pan and bake 40 minutes.
The cream cheese buttercream frosting used for this cake is flavored with some finely grated orange zest. The orange flavor is a really delicious pairing with this gingered carrot cake!
You will get about 12 servings (slices) out of this cake. It’s a good cake to make for Easter or Mother’s Day.
How to store Gingered Carrot Cake:
Cover the cake loosely, and store the cake or any leftovers in the refrigerator for up to 2 days.
