Gingered Carrot Cake
Makes 1 (9-inch) cake
  • 1½ cups vegetable oil
  • 2 cups sugar
  • 4 large eggs
  • 1 tablespoon lemon zest
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 3 cups shredded carrots
  • Lemon Cream Cheese Frosting (recipe follows)
  • 1½ cups toasted chopped pecans
  • Garnish: lemon slice
  1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
  2. In a large bowl, beat oil, sugar, and eggs with a mixer at medium-high speed until creamy, about 3 minutes, stopping occasionally to scrape sides of bowl. Add zest, beating until combined.
  3. In a medium bowl, whisk together flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg. Gradually add flour mixture to oil mixture, beating until combined. Beat in carrots. Pour batter into prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. Spread Lemon Cream Cheese Frosting between layers and on top and sides of cake. Press pecans onto sides of cake, and garnish with lemon, if desired. Cover and refrigerate for up to 3 days.
Recipe by Paula Deen Magazine at