Description
A cozy ginger walnut carrot cake with warm spices, crunchy walnuts, crystallized ginger, and creamy cream cheese frosting. Soft, moist, and full of bakery-style flavor perfect for fall or holiday baking.
Ingredients
2 cups grated carrots
2 cups all-purpose flour
1 cup brown sugar
3 large eggs
3/4 cup vegetable oil
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp ground ginger
1/3 cup crystallized ginger
1/2 cup chopped walnuts
1 tsp vanilla extract
1/2 tsp salt
8 oz cream cheese
1/4 cup unsalted butter
2 cups powdered sugar
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 baking pan.
2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger.
3. In another bowl, beat eggs, brown sugar, oil, and vanilla until smooth.
4. Combine wet and dry ingredients until just mixed.
5. Fold in grated carrots, walnuts, and crystallized ginger.
6. Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.
7. Let cake cool completely before frosting.
8. For frosting, beat cream cheese, butter, and powdered sugar until creamy and smooth.
9. Spread frosting evenly over cooled cake and slice.
Notes
Best flavor after chilling for 1 hour.
Toast walnuts for deeper flavor.
Do not overmix batter for a soft texture.
Store refrigerated for up to 4–5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg