Carrot Orange Ginger Cake

If you think you already have a favorite carrot cake recipe, prepare to have your mind completely changed.

We all know and love the classic version, but traditional carrot cake can sometimes lean a little too heavy on the dark, earthy spices. This carrot orange ginger cake is here to shake things up in the absolute best way possible.

It is impossibly moist and tender, but the secret lies in the magic pairing of freshly grated ginger and bright orange zest. The citrus cuts through the rich, earthy carrots with a sunny pop of flavor, while the ginger adds just enough of a warm, zesty kick to keep every bite exciting.

Topped with a silky vanilla bean cream cheese frosting—and maybe a cheeky drizzle of salted caramel if you are feeling fancy—this cake is bright, cozy, and guaranteed to become an instant staple for any casual get-together or weekend baking session.

---

Carrot Orange Ginger Cake

Created by Sue Mun

Makes one, 8 inch cake

Ingredients:

For the Carrot Orange Ginger Cake:

• 2/3 cup (150g) vegetable or canola oil
• 3/4 cup (150g) granulated sugar
• 1/4 cup (55g) brown sugar
• 2 large eggs, at room temperature
• 1 1/2 tablespoons ginger paste or grated ginger
• 1 tablespoon grated orange zest
• 3/4 teaspoon baking powder 
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 cups (about 215g) all-purpose flour
• 2 cups peeled and finely grated carrots

For the Cream Cheese Frosting:

• 125g unsalted butter, room temperature
• 260g icing sugar
• 2 tsp vanilla bean paste
• 125g  full fat cream cheese, room temperature
• Pinch of salt

Optional Topping:

• Salted Caramel Sauce

Instructions :

1. Preheat the oven to 350F. Grease one, 8 inch cake pan with pam spray and line the bottom of the pan with a circle parchment paper.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt together. Set aside.
3. In a large mixing bowl, mix together the oil, granulated sugar, brown sugar, eggs, finely grated ginger, and orange zest.
4. Once that’s combined, add in the dry ingredients and fold it in until combined. Then fold in the grated carrots and stir until the batter is smooth and combined.
5. Pour the batter into the prepared cake pan and bake for about 50 minutes or until a toothpick poked into the center of thee cake comes out clean. Allow the cake to cool completely at room temperature before unmolding.
6. Meanwhile, make the cream cheese frosting. In a medium mixing bowl, cream together the softened butter and powdered sugar together until smooth and fluffy. Mix in the vanilla bean paste, salt, and cream cheese until smooth and lump free. Frost the cooled down cake with the cream cheese frosting and decorate with salted caramel sauce if desired.
7. Slice and enjoy!
8. Cake should be stored in the fridge wrapped for up to 4 days before it starts becoming dry.