Carrot Ginger Cake
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Carrot cake dates back to the Middle Ages when sugar and sweeteners were scarce. Carrots were used as a substitute for sugar in cakes, providing natural sweetness and moisture.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Carrot Ginger Cake
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
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In a mixing bowl, combine the grated carrots, flour, brown sugar, vegetable oil, eggs, ground ginger, baking powder, cinnamon, vanilla extract, and salt. Mix well until all ingredients are fully incorporated.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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In a separate bowl, prepare the cream cheese frosting by mixing powdered sugar, cream cheese, and lemon juice until smooth and creamy.
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Once the cake has cooled, spread the cream cheese frosting evenly over the top.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.