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Prep Time:
15 mins
Cook Time:
1 hr
Cool Time:
2 hrs
Total Time:
3 hrs 15 mins
Servings:
8
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Ingredients
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Original recipe (1X) yields 8 servings
Cake
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baking spray with flour
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3 large eggs, at room temperature
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1 cup packed light brown sugar
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1/4 cup granulated sugar
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1 3/4 teaspoons baking powder
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1 1/2 teaspoons ground ginger
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1 1/4 teaspoons kosher salt
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1 teaspoon ground cinnamon
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1/4 teaspoon baking soda
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1 cup unsalted butter, melted
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1 1/2 cups all-purpose flour
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2 1/2 cups grated carrots
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1 cup chopped, toasted walnuts, plus more for garnish
Carrot Glaze
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1/2 cup granulated sugar
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1/2 cup carrot juice (such as Lakewood Organic)
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1/2 cup heavy whipping cream
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1/4 teaspoon kosher salt
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2 tablespoons unsalted butter, cubed
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat bottom and sides of a 9-inch round cake pan with baking spray. Line bottom with parchment paper and lightly coat paper with baking spray; set aside.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Prepare the cake: Beat together eggs, brown sugar, granulated sugar, baking powder, ginger, salt, cinnamon, and baking soda in a large bowl with an electric mixer on high speed until thick, pale, and slightly increased in volume, about 3 minutes. With mixer on medium speed, gradually add melted butter, beating until combined, about 1 minute.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Fold in flour until just combined. Gently fold in carrots and walnuts until evenly distributed, being careful to not overmix.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Transfer batter to the prepared pan and spread into even layer with a small offset spatula.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool in the pan on a wire rack for 15 minutes. Release from pan and remove and discard parchment. Let cool completely on wire rack, about 1 hour 30 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Prepare the carrot glaze: Place sugar, carrot juice, cream, and salt in a large saucepan. Cook over medium-high heat, gently swirling pan occasionally, until mixture is thickened and coats the back of a spoon, 12 to 15 minutes. Remove from heat and stir in butter until combined. Let cool, undisturbed, for 15 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Place cake on a plate. Stir glaze well and pour over the center of the cooled cake, spreading gently to edges with a small offset spatula. Garnish with additional walnuts.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Lexi Juhl, Dera Burreson
Recipe developed by Melissa Gray-Streett
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Nutrition Facts (per serving)
660
Calories
42g
Fat
67g
Carbs
8g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
660
% Daily Value *
Total Fat
42g
54%
Saturated Fat
21g
105%
Cholesterol
155mg
52%
Sodium
457mg
20%
Total Carbohydrate
67g
24%
Dietary Fiber
3g
10%
Total Sugars
44g
Protein
8g
16%
Vitamin C
4mg
4%
Calcium
141mg
11%
Iron
2mg
13%
Potassium
320mg
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
