December 2, 2014

2nd December – 22 days to christmas – 15 days until family reunion!

This ginger carrot cake is super fluffy and moist and thanks to the ginger a hint spicy. Carrots and ginger store very well and are often used in winter recipes. I love carrot in cake – it seems to give it a fruity touch and keeps the cake moist for a long time.


  • 1 cup sugar
  • 3 eggs [room temperature]
  • 0.5 cups vegetable oil [mild flavor]
  • 0.5 cups milk [room temperature]
  • 2.25 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon ginger powder
  • 2.25 cups carrot [grated]
  • 1 tablespoon lemon zest 


_ wash and grate carrots [fine – if you want it fully incorporated into the dough, rough – if you want to see the carrot pieces after baking]

_ butter a spring form [diameter 18-22cm]

_ preheat oven to 180°C

_ sift together flour, baking powder and ginger powder

_ beat sugar with eggs until fluffy

_ add milk, oil and flour mixture [alternating between small portions of liquid and dry ingredients]

_ mix in lemon zest and vanilla

_ fold in grated carrot [with a wooden spatula]

_ transfer to the baking pan

_ bake for about 45 minutes

_ let cool and dust with powdered sugar

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