Carrot Cake

2 Min Read


  • 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


  • 4 oz cream cheese room temp
  • 4 oz marscapone room temp
  • 1/4 cup sugar
  • 1/4 cup heavy cream

Special Equipment

  • 8×8 cake pan


  • 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.
    carrot cake dry mix |
  • Whisk the oil and sugars together in a bowl until well blended. Whisk in the eggs, one at a time until incorporated.
    carrot cake wet mix |
  • Stir in the flour mixture until just blended, then stir in the carrots and grated ginger.
    carrot cake batter |
  • 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.
    carrot cake |
  • Make the frosting by whip together all the frosting ingredients in a stand mixer until full and fluffy. Frost your cake and enjoy!
    carrot cake with icing |


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.
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