Back to Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting All Reviews for Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 12 Yield: Makes one 8-inch layer cake ginger-carrot layer cake with cream-cheese frosting

Ingredients Ingredient Checklist 1 1/2 cups (3 sticks) melted unsalted butter, plus more for pans 3 cups unbleached all-purpose flour, plus more for pans 1 cup (3 ounces) pecan halves 2 1/2 cups (12 ounces) shredded carrots 3 large eggs, room temperature 1/3 cup nonfat buttermilk 1 teaspoon pure vanilla extract 2 cups sugar 1 tablespoon freshly grated ginger 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon Orange Cream-Cheese Frosting Candied Carrot Strips

Cook’s Notes This recipe can also be baked in cupcake liners in a standard cupcake pan at 300 degrees for 25 minutes.

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 Yield: Makes one 8-inch layer cake ginger-carrot layer cake with cream-cheese frosting

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12 Yield: Makes one 8-inch layer cake

Recipe Summary

Servings: 12 Yield: Makes one 8-inch layer cake

Servings: 12

Yield: Makes one 8-inch layer cake

12

Makes one 8-inch layer cake

ginger-carrot layer cake with cream-cheese frosting

ginger-carrot layer cake with cream-cheese frosting

Ingredients

Ingredients

  • 1 1/2 cups (3 sticks) melted unsalted butter, plus more for pans 3 cups unbleached all-purpose flour, plus more for pans 1 cup (3 ounces) pecan halves 2 1/2 cups (12 ounces) shredded carrots 3 large eggs, room temperature 1/3 cup nonfat buttermilk 1 teaspoon pure vanilla extract 2 cups sugar 1 tablespoon freshly grated ginger 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon Orange Cream-Cheese Frosting Candied Carrot Strips

Directions

Preheat oven to 375 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter. Dust pans with flour and tap out any excess. Set aside. Spread pecans in a single layer on an ungreased baking pan and toast in oven until lightly golden, about 7 minutes. Remove from oven and let stand until completely cool. Reduce oven temperature to 300 degrees. Finely chop pecans and set aside.

Place carrots, eggs, buttermilk, vanilla, sugar, and ginger in a large bowl; mix until well combined.

Into a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the butter and toasted pecans.

Divide batter between the two cake pans and bake until a cake tester inserted into the center comes out clean, about 1 hour. Remove pans from oven and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.

Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round and spread 3/4 cup frosting over top. Place the second cake layer on top and spread the remaining frosting over the top and sides of assembled cake. Transfer to refrigerator and chill 3 to 4 hours.

For the candied carrot strips, set a wire rack over a baking pan. Using fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with remaining carrot strips.

Decorate cake with candied carrot strips as desired. Cut cake and serve.

Cook’s Notes This recipe can also be baked in cupcake liners in a standard cupcake pan at 300 degrees for 25 minutes.

Cook’s Notes

This recipe can also be baked in cupcake liners in a standard cupcake pan at 300 degrees for 25 minutes.

Reviews (15)

 Add Rating & Review     251 Ratings   5 star values:        92    4 star values:        78    3 star values:        45    2 star values:        23    1 star values:        13

Load More Reviews

Reviews (15)

Add Rating & Review     251 Ratings   5 star values:        92    4 star values:        78    3 star values:        45    2 star values:        23    1 star values:        13

Add Rating & Review

251 Ratings 5 star values: 92 4 star values: 78 3 star values: 45 2 star values: 23 1 star values: 13

251 Ratings 5 star values: 92 4 star values: 78 3 star values: 45 2 star values: 23 1 star values: 13

251 Ratings 5 star values: 92 4 star values: 78 3 star values: 45 2 star values: 23 1 star values: 13

  • 5 star values: 92 4 star values: 78 3 star values: 45 2 star values: 23 1 star values: 13

    Martha Stewart Member     Rating: 1.0 stars       08/31/2020   This was dry I did not like it  

Martha Stewart Member     Rating: 5.0 stars       08/02/2020   I make this with plain cream cheese or buttercream frosting. This is the BEST carrot cake. I normally dislike carrot cake, but finely grating the carrot makes them disappear and they become sweet instead of just tasting like bits of carrot. The ginger really elevates the overall flavor.  

Martha Stewart Member     Rating: 5.0 stars       02/02/2020   Such a beautiful cake. Is there a way to make it gluten free? I have a friend who would love this.  

Martha Stewart Member     Rating: Unrated       07/09/2013   Made this! Love Love Love it! Yum! I followed the recipe 100%  

Martha Stewart Member     Rating: Unrated       04/09/2013   This has been one of my favorite go-to recipes for 10 years. I've made this cake for birthdays, weddings, and just because. The cake and frosting are phenomenal and people beg me to make it. I make the carrot strips while the cakes bake. I usually use a vegetable peeler instead of a mandolin to create thin, translucent strips and I season the syrup with a cinnamon stick or two and leftover ginger nubs. Also for the strips I omit the second syrup bath as in the alternate recipe on this site.  

Martha Stewart Member     Rating: Unrated       07/25/2012   Best carrot cake recipe I have ever used! LOVE IT!! Soo moist!  

Martha Stewart Member     Rating: Unrated       07/10/2012   Its the best carrot cake inever made!nsince now its my fave cake  

Martha Stewart Member     Rating: Unrated       06/27/2011   looks delicious...  

Martha Stewart Member     Rating: Unrated       07/09/2010   An absolutely gorgeous cake! Everyone was blown away by how striking the candied carrots were on teh white frosting, even though their taste was so-so and chewy. But the cake itself was incredible! Moist and rich in flavor, especially if the carrots are fresh from teh farmers market! I will be using this every time I make carrot cake from now on.  

Martha Stewart Member     Rating: Unrated       08/18/2008   I just love this recipe and have been using it for years. It is always moist, and the frosting adds just the right amount of sweeetness. I never bother with the candied carrots, but do other decorative touches for the finish. It's perfect for birthdays  

Martha Stewart Member     Rating: Unrated       07/25/2008   This is the best carrot cake I ever tasted. It's a much lighter texture. When I bring dessert to friends' parties, they always request it. I never run out of frosting. Don't put too much between layers because it will ooze out. If you cannot eat nuts, you can omit the pecans and it still tastes delicious. I grate the carrots in a flash in my food processor. Makes great cupcakes, too! Forget the carrot strips...too much work!  

Martha Stewart Member     Rating: Unrated       07/08/2008   Delicious and easy, but I would add extra ginger for more punch next time. Use the John Baricelli carrot strip recipe instead - faster and just as nice. Also, maker more frosting than called for, I ran out. I made this for my Dad's 60th and he and the guests all loved it!

    Martha Stewart Member

    Rating: 1.0 stars 08/31/2020

This was dry I did not like it

Rating: 1.0 stars

Rating: 5.0 stars 08/02/2020

I make this with plain cream cheese or buttercream frosting. This is the BEST carrot cake. I normally dislike carrot cake, but finely grating the carrot makes them disappear and they become sweet instead of just tasting like bits of carrot. The ginger really elevates the overall flavor.

Rating: 5.0 stars

Rating: 5.0 stars 02/02/2020

Such a beautiful cake. Is there a way to make it gluten free? I have a friend who would love this.

Rating: Unrated 07/09/2013

Made this! Love Love Love it! Yum! I followed the recipe 100%

Rating: Unrated

Rating: Unrated 04/09/2013

This has been one of my favorite go-to recipes for 10 years. I’ve made this cake for birthdays, weddings, and just because. The cake and frosting are phenomenal and people beg me to make it. I make the carrot strips while the cakes bake. I usually use a vegetable peeler instead of a mandolin to create thin, translucent strips and I season the syrup with a cinnamon stick or two and leftover ginger nubs. Also for the strips I omit the second syrup bath as in the alternate recipe on this site.

Rating: Unrated 07/25/2012

Best carrot cake recipe I have ever used! LOVE IT!! Soo moist!

Rating: Unrated 07/10/2012

Its the best carrot cake inever made!nsince now its my fave cake

Rating: Unrated 06/27/2011

looks delicious…

Rating: Unrated 07/09/2010

An absolutely gorgeous cake! Everyone was blown away by how striking the candied carrots were on teh white frosting, even though their taste was so-so and chewy. But the cake itself was incredible! Moist and rich in flavor, especially if the carrots are fresh from teh farmers market! I will be using this every time I make carrot cake from now on.

Rating: Unrated 08/18/2008

I just love this recipe and have been using it for years. It is always moist, and the frosting adds just the right amount of sweeetness. I never bother with the candied carrots, but do other decorative touches for the finish. It’s perfect for birthdays

Rating: Unrated 07/25/2008

This is the best carrot cake I ever tasted. It’s a much lighter texture. When I bring dessert to friends’ parties, they always request it. I never run out of frosting. Don’t put too much between layers because it will ooze out. If you cannot eat nuts, you can omit the pecans and it still tastes delicious. I grate the carrots in a flash in my food processor. Makes great cupcakes, too! Forget the carrot strips…too much work!

Rating: Unrated 07/08/2008

Delicious and easy, but I would add extra ginger for more punch next time. Use the John Baricelli carrot strip recipe instead - faster and just as nice. Also, maker more frosting than called for, I ran out. I made this for my Dad’s 60th and he and the guests all loved it!

All Reviews for Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest