New This Month

Carrot-Ginger Cake

  • Yield: Makes (2) 8-inch cakes

Source: Martha Stewart Weddings


  • Butter, for pans
  • 8 medium carrots
  • 3/4 cup candied ginger, diced
  • 8 large eggs
  • 1 1/2 cups vegetable oil
  • 1 cup unsweetened applesauce
  • 3 cups all-purpose flour
  • 2 1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 1/4 teaspoons salt
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground allspice


  1. Preheat oven to 350 degrees. Brush two 8-inch round cake pans with butter. Line with parchment; brush parchment with butter and dust with flour, tapping out excess.

  2. Grate carrots using the coarse side of a box grater. Measure out 4 cups of carrots and transfer to a large bowl. Toss with candied ginger. In a separate bowl, stir together eggs, oil, and applesauce.

  3. In a large bowl, whisk together dry ingredients. Using a rubber spatula, stir egg mixture into flour mixture until just incorporated. Gently stir in carrot mixture.

  4. Transfer batter to prepared pans and bake until tester comes out clean, about 1 hour. Cool cakes in pans on a wire rack 20 minutes, then invert on to wire rack. Remove parchment, reinvert, and cool completely.


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