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Delicious spiced orange ginger carrot cake with vibrant frosting and garnishes.

Spiced Orange Ginger Carrot Cake

A delightful twist on a classic favorite, combining warm spices with fresh orange zest for a moist and aromatic dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups grated carrots Finely grated for a smooth texture.
Sugars
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
Oils
  • 1/2 cup vegetable oil
Proteins
  • 3 large eggs
Rice/Grains
  • 2 cups all-purpose flour
Leavening Agents
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Spices
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
Citrus
  • 1/2 cup orange zest
Dairy
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
Topping
  • Cream cheese frosting (optional) Can be used to frost the cake.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the grated carrots, granulated sugar, brown sugar, and vegetable oil until well blended.
  3. Beat in the eggs one at a time, followed by the vanilla extract and orange zest.
  4. In another bowl, sift together the flour, baking powder, baking soda, salt, ginger, and cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
Baking
  1. Evenly divide the batter between the prepared cake pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  2. Frost with cream cheese icing or a glaze before serving.

Notes

Tips for Success: Ensure the carrots are finely grated to achieve a smooth texture. Don’t overmix the batter; mix until just combined to keep the cake light. Store leftovers in an airtight container in the refrigerator for about 3-5 days.