Ginger Carrot Cake with Orange Blossom Frosting

Ginger Carrot Cake

This past weekend my family and a few close friends got together to celebrate The Beau’s 30th birthday! For this special occasion, I made The Beau’s favorite—Carrot Cake! This delicious recipe for Ginger Carrot Cake with Orange Blossom Cream Cheese Frosting was adapted from Martha Stewart’s recipe for Carrot Cake.

Carrot Cake is a delicious dessert, but rarely does anyone make it from scratch. While shredding carrots does take a bit of time, the hard work is well worth it. For those of you hoping to cheat and use pre-shredded carrots . . . don’t!

Note the two shades of cake. The bottom two layers were made with hand-shredded carrots. Note the beautiful fluffy orange color. Now, notice the paler top-two layers. These were made with pre-shredded carrots and lack the natural carrot color and juice that comes from the process of hand-shredding.

Serves 10-12 | Download Recipe for Ginger Carrot Cake | Download Recipe for Orange Blossom Cream Cheese Frosting

Ginger-Carrot-Cake10Cake Ingredients:

  • Unsalted butter for pans
  • 3 cups all-purpose flour
  • 1 cup pecan halves
  • 1 lb large carrots, peeled
  • 3 eggs, room temperature
  • 1/3 cup nonfat buttermilk
  • 1 tsp pure vanilla extract
  • 2 cups sugar
  • 1-1/2 cup vegetable oil
  • 1 tbsp freshly grated ginger
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon


Frosting Ingredients:

  • 3/4 cup unsalted butter, room temperature
  • 24 oz of cream cheese, room temperature (3x 8 oz bars)
  • 3 cups powdered sugar
  • 1 tbsp freshly grated orange zest
  • 2 tbsp freshly grated ginger
  • 1 tsp orange blossom water
  • Pinch of salt


Cake Directions:

Heat oven to 375 degrees. Butter two 8 inch round cake pans. Dust with a sprinkling of flour. Set pans aside.

Spread pecans on a single layer on an ungreased baking pan and toast in the oven until lightly golden, about 4-6 minutes. Remove from oven and let stand until cool. Reduce oven to 300 degrees. Finely chop pecans and set aside.


Grate carrots using the smallest holes on a box grater, yielding 2-1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl. Whisk until well combined.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.


Fold into the carrot mixture until well combined. Fold in the toasted pecans.

Divide batter between the two cake pans and bake until a cake tester comes out clean, approximately 1 hour. Remove pans from oven and cool on a wire rack. Turn cakes out onto rack and let stand until completely cool.

Using a serrated knife, trim tops of the cakes so surfaces are level. Slice each layer in half horizontally.


Frosting Directions:

Beat butter on medium-high speed using an electric mixer with a paddle attachment. Add the cream cheese and continue beating until fluffy, about 2 minutes. Add remaining ingredients and beat for 5 minutes.

Place a layer on a cake stand or cake platter and spread 3/4 cup of frosting on top. Place the next layer and another 3/4 cup of frosting. Repeat with the third and fourth layers.

Spread remaining frosting over the top and sides of the cake.


Transfer to the refrigerator and chill 3-4 hours.

{Use Gluten-Free Baking Flour to make this recipe Gluten-Free. High Fructose Corn-Syrup Free}

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