Photo: Iain Bagwell
Prep and Bake Time
1 Hour 15 Mins
Cool Time
1 Hour 45 Mins
Serves 9 to 12

Taking a cue from our favorite juice bar combos, this dense, not-too-sweet cake gets loads of moistness from both carrots and carrot juice, and a hint of heat from two kinds of ginger. The lime glaze adds a tangy kick.

How to Make It

Step 1

Preheat oven to 350°. Butter an 8-in. square pan, line bottom with parchment paper, and butter it. Flour inside of pan, tapping out excess. In a medium bowl, whisk together 1 1/2 cups flour, the baking powder, ground ginger, baking soda, and salt.

Step 2

In a large bowl, whisk granulated sugar, 1/4 cup melted butter, the oil, carrot juice, eggs, and fresh ginger until combined. Add flour mixture and whisk just until smooth. Stir in carrots and scrape batter into pan.

Step 3

Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan on a rack 10 minutes. Run a paring knife around edges to loosen, then turn out onto rack. Turn right side up and let cool completely, at least 1 3/4 hours.

Step 4

In a small bowl, stir together powdered sugar, lime zest, and 1 tbsp. lime juice until smooth. Add more lime juice (about 1 tsp.) for a thick, flowing texture. Drizzle over cake.

Step 5

Make ahead: Through step 3, up to 1 day at room temperature or 1 month frozen (let cool, then wrap well).

Ratings & Reviews

March 11, 2016
Am curious how the bundt pan worked for you. Seems as though it would make an excellent presentation!

March 11, 2016
I plan to modify this to be gluten free. Will use a mix of corn starch, tapioca and sorghum flour, plus a teaspoon of xanthan gum in place of the all-purpose flour.

Great cake

February 26, 2016
A great cake! I didn't have carrot juice on hand so I used mango pulp.  It added a little more tropical component that was great.  

Best cake ever!

February 23, 2016
This is the best non-chocolate cake I have ever made! i am going to make it my signature cake now. I think that I will try to make it in a small bundt cake pan so the presentation is better and also I may try cupcakes. I forgot to put  in the powdered ginger and it had plenty of ginger taste so i may leave it out. Also had to double the frosting. 

My new favorite cake

March 14, 2016
Easy to make and so delicious! I made this for a dinner party and got so many compliments.