Ginger's Carrot Cake Recipe
triple layer carrot cake topped with classic cream cheese frosting, walnut glass and candied ginger
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Ingredients
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Cake Ingredients
Method
Cake Directions
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, ground ginger, and salt.
- 3
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
- 5
Add Carrots and Nuts
Fold in the grated carrots, chopped walnuts, and candied ginger until evenly distributed.
- 6
Bake the Cake
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then remove from pans and let them cool completely on wire racks.
