Martha Stewart Carrot Ginger Cake

This martha stewart carrot ginger cake recipe is a moist and spiced layer cake recipe, which is made with shredded carrots and freshly grated ginger. It’s a classic, foolproof recipe, ready in about 4 hour 30 minutes.

Martha Stewart Carrot Ginger Cake Ingredients

For the Carrot-Ginger Layer Cake:

• 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

For the Orange Cream-Cheese Frosting:

• 1 cup unsalted butter, room temperature
• 2 blocks (8 ounces each) cream cheese, room temperature
• 2 cups confectioners’ sugar, sifted
• 2 teaspoons freshly grated orange zest
• 3/4 teaspoon kosher salt
• Candied carrot strips

How To Make Martha Stewart Carrot Ginger Cake

1. Prep the oven and pans: Preheat oven to 375°F. Butter two 8-by-2-inch round cake pans, line with parchment, butter again, and dust with flour.
2. Toast the pecans: Spread pecans on a baking pan and toast about 7 minutes. Cool, reduce oven to 300°F, finely chop, and set aside.
3. Mix the carrot base: Combine carrots, eggs, buttermilk, vanilla, sugar, and fresh ginger in a large bowl.
4. Combine dry ingredients: Whisk flour, baking powder, baking soda, salt, and cinnamon in a separate bowl.
5. Finish the batter: Fold dry ingredients into the carrot mixture, then fold in melted butter and toasted pecans.
6. Bake the cakes: Divide batter between pans and bake about 1 hour or until a tester comes out clean.
7. Cool the layers: Cool in pans 15 minutes, then transfer to a rack to cool completely.
8. Make the frosting: Beat butter until fluffy, add cream cheese, then confectioners’ sugar, orange zest, and salt. Beat 5 minutes.
9. Assemble the cake: Trim cake tops, spread 3/4 cup frosting on the first layer, top with the second, then frost top and sides. Chill 3–4 hours.
10. Prep candied carrot strips: Remove excess syrup by gently squeezing each strip and placing on a rack.
11. Decorate and serve: Arrange candied carrot strips on top. Slice and serve.

Recipe Tips

• How to keep carrot cake moist: Fold gently—overmixing can make the cake dense.
• Can I make the layers ahead? Yes, wrap cooled layers tightly and chill up to 2 days.
• How to enhance ginger flavor: Add an extra 1–2 teaspoons freshly grated ginger.
• Why did my cake sink? It may be underbaked—ensure a clean tester before removing from oven.
• How to smooth frosting easily: Use a warm offset spatula for clean edges.

What to Serve With Carrot Ginger Cake

Perfect pairings include:

• Hot tea or spiced chai
• Vanilla ice cream
• Fresh berries
• Strong coffee

How To Store Carrot Ginger Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze unfrosted layers up to 3 months. Thaw in the refrigerator before frosting.

Carrot Ginger Cake Nutrition Facts

• Calories: ~450
• Carbs: ~52g
• Protein: ~5g
• Fat: ~25g
• Sugar: ~36g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use store-bought candied carrots instead of homemade?
Yes, store-bought candied carrots work, though homemade strips provide better texture and flavor.

Can I substitute walnuts for pecans?
Yes, you can replace pecans with an equal amount of walnuts.

Why is my cream-cheese frosting too soft?
It may be too warm—chill the frosting for 10–15 minutes before spreading.

Can I bake this as a 9×13-inch cake instead?
Yes, simply pour the batter into a greased 9×13 pan and bake for 45–55 minutes.

How do I keep the cake layers from crumbling when frosting?
Make sure the layers are completely cooled and chilled before assembly.

Try More Recipes:

• Martha Stewart Carrot Cake Whoopie Pies
• Martha Stewart Carrot Cake Muffins
• Martha Stewart Carrot Cake Loaf