Gingerbread-Carrot Cake

We all know that carrots and ginger make a great combo…

…but what about carrots and gingerbread?

Do they go together?

You bet your bottom dollar they do!

Gingerbread-Carrot Cake
Adapted from Ina Garten’s recipe


1 stick butter
1 cup unsulphured molasses
8 ounces plain Greek yogurt
2 1/3 cup all-purpose flour
¾ teaspoon baking soda
¼ cup sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon salt
½ cup finely grated carrots
¼ cup finely chopped dried crystallized ginger
Confectioner’s sugar for dusting


Preheat oven to 350 degrees. Either in the microwave or on the stove, melt together the butter and molasses. Pour into a large mixing bowl and allow to cool. Mix together all ingredients until combined. Spray a bundt pan with cooking spray. Pour batter into pan and bake for about 40 minutes, until a toothpick comes out clean. Set aside to cool. Dust with confectioner’s sugar and enjoy!


Anne M. said...

Made this yesterday and it is delicious. The bits of ginger are perfection! Plus it was even better this morning for breakfast. Thanks!

Chrissy @ MyFareFoodie said...

Thanks Anne. I completely agree that it tastes even better the next day. Love when that happens!

the actor's diet said...

this is my 2 favorite cakes in one!!!