Carrot Ginger Tea Cake with Lime Glaze
Photo: Iain Bagwell
Taking a cue from our favorite juice bar combos, this dense, not-too-sweet cake gets loads of moistness from both carrots and carrot juice, and a hint of heat from two kinds of ginger. The lime glaze adds a tangy kick.
How to Make It
Step 1
1
Preheat oven to 350°. Butter an 8-in. square pan, line bottom with parchment paper, and butter it. Flour inside of pan, tapping out excess. In a medium bowl, whisk together 1 1/2 cups flour, the baking powder, ground ginger, baking soda, and salt.
Step 2
2
In a large bowl, whisk granulated sugar, 1/4 cup melted butter, the oil, carrot juice, eggs, and fresh ginger until combined. Add flour mixture and whisk just until smooth. Stir in carrots and scrape batter into pan.
Step 3
3
Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan on a rack 10 minutes. Run a paring knife around edges to loosen, then turn out onto rack. Turn right side up and let cool completely, at least 1 3/4 hours.
Step 4
4
In a small bowl, stir together powdered sugar, lime zest, and 1 tbsp. lime juice until smooth. Add more lime juice (about 1 tsp.) for a thick, flowing texture. Drizzle over cake.
Step 5
5
Make ahead: Through step 3, up to 1 day at room temperature or 1 month frozen (let cool, then wrap well).
Ingredients
1/4 cup melted butter, plus about 1 tsp. softened butter for pan
1 1/2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
1/4 cup canola oil
1/4 cup carrot juice
2 large eggs
2 tablespoons finely grated fresh ginger (use a box grater or Microplane)
1 1/2 cups coarsely shredded carrots (from about 3 medium orange carrots, peeled)
3/4 cup powdered sugar
Zest of 1/2 lime
1 tablespoon plus about 1 tsp. lime juice
Directions
Step 1
1
Preheat oven to 350°. Butter an 8-in. square pan, line bottom with parchment paper, and butter it. Flour inside of pan, tapping out excess. In a medium bowl, whisk together 1 1/2 cups flour, the baking powder, ground ginger, baking soda, and salt.
Step 2
2
In a large bowl, whisk granulated sugar, 1/4 cup melted butter, the oil, carrot juice, eggs, and fresh ginger until combined. Add flour mixture and whisk just until smooth. Stir in carrots and scrape batter into pan.
Step 3
3
Bake until a toothpick inserted in center of cake comes out clean, 40 to 45 minutes. Let cake cool in pan on a rack 10 minutes. Run a paring knife around edges to loosen, then turn out onto rack. Turn right side up and let cool completely, at least 1 3/4 hours.
Step 4
4
In a small bowl, stir together powdered sugar, lime zest, and 1 tbsp. lime juice until smooth. Add more lime juice (about 1 tsp.) for a thick, flowing texture. Drizzle over cake.
Step 5
5
Make ahead: Through step 3, up to 1 day at room temperature or 1 month frozen (let cool, then wrap well).
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