Ginger Carrot Cake

Makes one 9x13" cake or two 9" layers


For the cake

  • 1 c. unsalted butter, softened
  • 1-1/2 c. sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2-1/2 c. flour
  • 1 T. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • 1/4 tsp. white pepper
  • 2/3 c. whole milk
  • 4 c. carrots, shredded or pulsed in food processor to approx. same size
  • 1/2 c. crystallized ginger, finely chopped

For the buttercream

  • 2 c. whole milk
  • 1-1/4 c. granulated sugar
  • 1 T. cornstarch
  • 1/4 tsp. salt 
  • 2 eggs
  • 2 egg yolks
  • 2 tsp. vanilla bean paste (OR seeds from 2 bean pods)
  • 2 c. unsalted butter, softened

1) Preheat oven to 350 F. Line 9x13 pan with parchment paper or coat generously with nonstick cooking spray; set aside. 


2) In bowl of stand mixer, cream butter and sugar. Add eggs, one at a time, incorporating well between each addition. In medium bowl, whisk together flour, powder, soda, salt and ground ginger; set aside. Cream butter and sugar in mixing bowl. Add eggs and vanilla, continuing to mix until well incorporated. If your batter looks a little curdled at this point, it's okay, just keep going with the next steps!


3) In separate bowl, whisk together flour, powder, soda, salt, ground ginger and pepper. With mixer on low speed, alternately add flour mixture and milk to batter in about 3 additions, beginning and ending with flour mixture.


4) Stir in chopped ginger and carrots until evenly distributed. Pour batter in prepared pan and bake for 30-35 minutes or until top is golden and springs back when touched lightly. Allow to cool completely in pan.


5) Frost as desired and enjoy!


Source: Adapted from Sweetapolita

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