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Spiced Orange Ginger Carrot Cake with fresh ingredients and vibrant frosting

Spiced Orange Ginger Carrot Cake

A delightful cake bursting with citrus and spice flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup orange juice
  • 1 piece Zest of 1 orange
Vegetables
  • 2 cups grated carrots
Optional Add-ins
  • 1/2 cup walnuts
  • 1/2 cup raisins

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch cake pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  3. In another large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the grated carrots, orange juice, and orange zest.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. If you choose, fold in the walnuts and raisins.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Glazing
  1. While the cake cools, prepare the glaze by mixing softened cream cheese and powdered sugar until smooth, then add orange juice to thin it out.
  2. Once the cake is cool, pour the glaze on top and spread evenly.
Serving
  1. Slice up your delicious Spiced Orange Ginger Carrot Cake and serve it up!

Notes

Ensure the eggs are at room temperature for optimal mixing. Don’t overmix the batter to keep the cake light and fluffy. Allow the cake to cool completely before glazing to prevent the frosting from melting. Store leftovers in an airtight container at room temperature for up to four days.