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Ginger carrot cake


For the cake:

  • 2 cups Flour 454 grams (2 cups)
  • 1 tablespoon Baking soda 1 tablespoon
  • 1 teaspoon Cinnamon ground, 1 teaspoon
  • 12 ounces Carrots 340 grams (12 ounces or 6 medium/large), grated
  • 2 tablespoons Ginger finely minced, 2 tablespoons
  • 1 1/4 cups Olive oil 300 milliliters (1 1/4 cups)
  • 2 cups Sugar 454 grams (2 cups)
  • 4 Eggs four large

For the icing:

  • 11 1/3 ounces Cream cheese or other soft, spreadable cheese, 320 grams (11.3 ounces)
  • 2 1/2 ounces Butter softened, 70 grams (2 1/2 ounces)
  • 8.8 ounces Powdered sugar 250 grams (8.8 ounces / 2.1 cups)
  • 2 Lemon zest from two lemons
  • 2 walnut halves for garnish


For cake: Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Mix sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

  • Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

  • Place 1 cake layer on platter. Spread with 3/4 cup icing.
  • Top with second layer. Spread remaining icing over the entire ginger carrot cake.
  • Arrange walnut halves around top edge.
  • (Ginger carrot cake be made 1 day ahead. Cover with a cake dome or tin foil.)