Rating: 5 stars
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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.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell

Recipe Summary test

prep:
1 hr 15 mins
cool:
1 hr 45 mins
total:
3 hrs
Yield:
Serves 9 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

Nutrition Facts

253 calories; calories from fat 35%; protein 3g; fat 9.9g; saturated fat 3.3g; carbohydrates 39g; fiber 1g; sodium 231mg; cholesterol 46mg.
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