This carrot cake recipe is so moist and delicious that even the non-carrot cake fans in my theater group were wowed. Spicy and rich, it was a great way to celebrate my ‘sistah’ David’s 25th birthday!
- 2 c all-purpose flour
- 2 c sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp each ground clove, cardamom, nutmeg and ginger
- 1 tsp salt
- 4 eggs
- 1 1/2 c vegetable oil
- 3 c grated carrots
- 1 c crystallized ginger, minced (optional)
Preheat oven to 350°F; spray two 9-inch cake pans or one bundt pan with nonstick spray, then flour evenly. Line bottom with parchment (optional — I find that spraying and flouring the pan is usually enough to make it release smoothly.) In a large bowl, combine flour, sugar, baking soda, spices, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and ginger. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting with cream cheese frosting.