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Coconut Rice_Carrot Cake_Doc
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Recipe Uses: Crystallized Ginger; True Cinnamon; Ground Nutmeg; Clove Powder

This Carrot Cake recipe is perfectly spiced with just the right sweet spices and a wonderful hint of ginger. The spices, sweetened carrots, toasted walnuts and cream cheese frosting really make this an all-time favorite cake! Serve it after it has been refrigerated, as the flavors get even better chilled. What a delightful and delicious way to enjoy carrots and ginger!

Ingredients For The Cake:

2 cups Finely Shredded (peeled) Carrots

1 cup toasted Walnut Pieces

2 tsp Baking Soda

1 tsp Baking Powder

2 cups All Purpose Flour

1 cup Canola Oil

1/3 cup Buttermilk

2 tsp Vanilla Extract

4 Eggs

1 cup Light Brown Sugar

1/2 cup Granulated (white) Sugar

1 tsp Salt

1 1/2 tsp True Cinnamon

1 tsp Ground Nutmeg

1/2 tsp Clove Powder

4 Tblspns Crystallized Ginger, divided (Note: Use 2 Tblspns for the Cake & reserve 2 Tblspns for the top of the frosted cake)

Ingredients & Directions For The Cream Cheese Frosting:

Cream together the following ingredients until smooth and spreadable:

1 Stick Butter (unsalted) - softened

1 tsp Vanilla Extract

8 ounces Cream Cheese .- softened

1 cup (sifted) Powdered Sugar

Directions For The Cake: Preheat oven to 350 degrees. Grease a 9x13 inch baking pan and cover the bottom with parchment paper. Sprinkle the shredded carrots with granulated sugar and let then stand for about 15 minutes. In a large mixing bowl, mix together all of the vake ingredients and stir until combined. Pour the cake batter into the prepared baking pan. Bake in the preheated oven for 40 minutes or until a knife inserted into the cake center comes out clean. Cool the cake completely and remove from the pan. Frost the top of the cooled cake with the Cream Cheese frosting. Sprinkle the reserved Crystallized Ginger over the top of the frosted cake. Refrigerate the finished cake, before serving.

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