Nutty Carrot and Ginger Cake
This moist and flavorful carrot cake is enhanced with the warmth of ginger and the crunch of nuts, creating a delightful balance of textures and tastes. Perfect for any occasion, it pairs beautifully with a light cream cheese frosting.
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large Eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup chopped nuts (walnuts or pecans)
- 1 teaspoon vanilla extract
Instructions
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Step 1:
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
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Step 2:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground ginger, cinnamon, and salt.
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Step 3:
In another bowl, beat the eggs and then mix in the vegetable oil and vanilla extract.
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Step 4:
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the grated carrots and chopped nuts.
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Step 5:
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
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Step 6:
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
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Step 7:
Once the cakes are completely cool, frost with your favorite cream cheese frosting and serve.