Ingredients
- 1 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 10 tbsp canola oil 1/2 cup + 2 tbsp
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1.5 cups carrots grated and peeled, about 2-3 medium carrots
- 1 tsp ginger fresh grated
Frosting
- 4 oz cream cheese room temp
- 4 oz marscapone room temp
- 1/4 cup sugar
- 1/4 cup heavy cream
Special Equipment
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8×8 cake pan
Instructions
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Preheat the oven to 350°F. Lightly butter and line a 8 inch square cake pan with parchment paper. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set aside.
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Whisk the oil and sugars together in a bowl until well blended. Whisk in the eggs, one at a time until incorporated.
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Stir in the flour mixture until just blended, then stir in the carrots and grated ginger.
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Pour the batter into the prepared pans and bake for 25-30 minutes or until a tester in the middle of the cake comes out clean. Cool in the pan for 15 minutes, then turn out onto a cooling rack, peel off the parchment paper and cool completely.
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Make the frosting by whip together all the frosting ingredients in a stand mixer until full and fluffy. Frost your cake and enjoy!
Notes
If you want to make this into a round cake, you can bake off two 6 inch rounds and stack them for a classic layered carrot cake or bake into a single a 8 or 9 inch round.
