Skip to Content
Menu

Ginger Carrot Cake

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated May 20, 2005
  • Save
  • Share
  • Jump to Recipe
Love carrot cake? Try this homemade gingery one!

More About This Recipe

  • Vegetables aren’t just for side dishes!

    I mean, sure, peppers are great for stuffing and cucumbers make a mean salad, but why limit your vegetable eating to the ordinary? Vegetables can dress up anything from cookies to muffins. Here are some great ideas for delish veggies to jump into amazing baked goods!

    Zucchini

    Zucchini Bars

    How about a sweet little zucchini-laced bar with clove-scented frosting? YUM!

    Cinnamon-alicious Zucchini Bread

    This is my all-time favorite bread to make in the summertime. It’s moist and filled with delicious cinnamon (oh yeah, and zucchini too).

    Carrots

    Carrot-Orange Cookies

    Shredded carrots make these soft frosted cookies just perfect.

    Ginger Carrot Cake (featured recipe)

    Mmm. This cake looks incredible. Ginger and carrot are flavors that go so well together.

    Sweet Potato

    Sweet Potato Cheesecake

    I love sweet potato dishes that are, well, sweet. And putting sweet potato in cheesecake? That sounds like a creamy sweet dream.

    Sweet Potato and Bacon Biscuits

    What? A savory recipe? Um, yes! Especially when it’s a savory recipe that includes bacon. How awesome would these biscuits be with a salad or a soup dinner?

    Are Zucchinis Coming Out of Your Ears?

    If your harvest of zucchinis is over-jealous, try our awesome collection of zucchini recipes to use 'em up!

    Sarah W. Caron (aka scaron]) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

    What veggies do you bake with?

Ginger Carrot Cake

  • Prep Time 20 min
  • Total 1 hr 55 min
  • Servings 9
  • Ingredients 16
  • Save
  • Share
  • Print
  • Keep Screen On

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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. 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.
  • Step 
    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.
  • Step 
    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.

Nutrition

520 Calories
28g Total Fat
4g Protein
63g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
250
Total Fat
28g
0%
Saturated Fat
8g
0%
Cholesterol
70mg
0%
Sodium
370mg
0%
Total Carbohydrate
63g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
74%
74%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved