Carrot Cake With Ginger Cream-Cheese Icing

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

This carrot cake has no raisins or nuts in it and has a delicious Ginger Cream Cheese icing. Recipe is from Taste of the South.

Ingredients Nutrition


  1. For cake, preheat oven to 350 degrees F.
  2. Line the bottoms of 3 (9-inch) cake pans with parchment paper and spray with baking spray with flour; set aside.
  3. Grate carrots in a food processor.
  4. Add applesauce, stirring to combine; set aside.
  5. In large bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
  6. Add oil, eggs and vanilla extract; beat at medium speed with an electric mixer until smooth.
  7. Fold in carrot mixture.
  8. Divide batter evenly among pans.
  9. Bake until wooden pick inserted in the center comes out clean, about 40 minutes.
  10. Let cool in pans for 20 minutes.
  11. Remove layers from pans and let cool completely on wire racks.
  12. To prepare icing, in large bowl, beat cream cheese with an electric mixer until smooth.
  13. Add butter, beating until light and fluffy, about 2 minutes.
  14. Add confectioners' sugar, honey and ginger, beating until well combined, about 2 minutes.
  15. Spread icing between layers and on top and sides of cake.
Most Helpful

Delicious cake! I too saw this recipe in the Taste of South Magazine and just had to make it for Easter. I followed the directions as written, except that I used 1/8 teaspoon ground ginger in the icing instead of fresh. The cake was moist and dense, just as carrot cake should be and the icing was so good - the perfect sweetness! After the cake was iced, I covered it with a cake dome and stored it in the refrigerator because of the cream-cheese icing. Thanks Lainey for posting!

Kim D. April 12, 2009