Ingredients
2 cups all-purpose flour
1.5 cups granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup vegetable oil
3 large eggs
2 cups freshly grated carrots
Zest of 2 oranges
1/4 cup fresh orange juice
1/2 cup water (for syrup)
1/2 cup sugar (for syrup)
2 tbsp fresh ginger, thinly sliced
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan or bundt pan.
Step 2: In a large mixing bowl, whisk together the eggs, sugar, and vegetable oil until smooth and lightened in color.
Step 3: In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated carrots, orange zest, and orange juice.
Step 5: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: While the cake is baking, prepare the ginger syrup by combining the water, 1/2 cup sugar, and sliced ginger in a small saucepan. Simmer for 10 minutes until slightly thickened.
Step 7: Once the cake is removed from the oven, poke small holes over the surface with a skewer and pour the warm ginger syrup over the cake while it is still in the pan.
Step 8: Allow the cake to cool completely before removing from the pan and serving.
Notes
Always use freshly grated carrots for the best moisture levels. You can strain the ginger slices out of the syrup or leave them for a rustic look.
- Prep Time: PT25M
- Cook Time: PT45M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: carrot orange cake, ginger syrup, citrus carrot cake, spiced cake, homemade baking
