Ginger Carrot Cake

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*Disclaimer: This post contains affiliate links. To learn more, please go here.This ginger carrot cake is perfect for a quick easter dessert. It's so simple and straight forward and all of the mix-ins can be substituted or even omitted if you aren't a fan of raisins. Use walnuts instead of pecans, try dried cherries or apricots instead of raisins. You can't go wrong with a good carrot cake and since we are all stuck at home for easter why not try something new and mix up the classic carrot cake a bit?Want to make this carrot cake even more unique for your holiday? Instead of carrots, you could use zucchini or even parsnips! Both vegetables pair perfectly with these ingredients in the ginger carrot cake and you wouldn't even notice the difference. Or you can always go check out my brown butter coconut carrot cake too if that's something you'd like to try instead!

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Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing that I collect are cake stands. I love a good cake stand that is not only adorable, but is also a good quality too. This little easter bunny cake stand is perfect for the holiday but also as a fun spring cake stand to have around the house for all your treats!

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ginger carrot cake

carrot cake made with fresh ginger, raisins and a cream cheese buttercream to top it off

cake

• 1 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1/3 cup greek yogurt
• 1/3 cup vegetable oil
• 1 egg
• 1 1/2 tsp vanilla extract
• 3/4 cup coconut milk (or regular milk)
• 1 tbsp freshly grated ginger root
• 2 cup shredded carrot
• 1/2 cup pecans
• 1/2 cup raisins

buttercream

• 8 oz cream cheese (room temp)
• 1 stick unsalted butter (room temp)
• 5 cups powdered sugar
• 1 tsp vanilla extract
• pinch salt

cake

1. preheat the oven to 350 degrees F and line a 8 x 8 inch cake pan with parchment paper. in a large bowl, combine the flour, sugars, baking soda and powder, salt and cinnamon and whisk together. in another bowl, combine the oil, eggs, greek yogurt, vanilla, grated ginger, and coconut milk and whisk together. pour the wet ingredients into the dry and mix until fully combined. add in the carrots, pecans and raisins and fold in until everything is evenly distributed. place the batter in the pan and bake for 30-35 minutes or until a toothpick comes out clean. let the cake cool for 10 minutes then carefully remove them from the pans to continue cooling. wrap in cling wrap until ready to use.

buttercream

1. place the butter and cream cheese into a bowl of an electric mixer fitted with a paddle attachment. mix until smooth. scrape down the sides of the bowl and add in the rest of the ingredients. mix on slow speed and gradually increase the speed. let mix until fluffy and lighter in color, about 3 minutes.