Carrot Gingerbread Cake

This Carrot Gingerbread Cake is a perfect combination of warmth, moisture, and rich flavors, making it an ideal treat for cozy afternoons or festive gatherings. Infused with a fragrant gingerbread spice mix, the cake has a deep, aromatic profile featuring cinnamon, ginger, nutmeg, and cloves, which pair beautifully with the natural sweetness of grated carrots and the subtle crunch of walnuts.

Unlike a traditional gingerbread cake, this version introduces the earthy sweetness of carrots, adding moisture and a soft, tender crumb. The cocoa powder enhances the depth of flavor, complementing the warm spices without overpowering them. Instead of butter, the recipe uses oil, ensuring the cake stays moist for days while making it easy to mix by hand—no need for an electric mixer!

Perfect for fall and winter, this cake pairs beautifully with a cup of coffee, tea, or even a glass of warm spiced milk. Whether served as a snack, dessert, or part of a holiday feast, this Carrot Gingerbread Cake is bound to become a seasonal favorite! 🍂🍰✨

Ingredients (for a 12×22 cm pan)

- 3 eggs

- 120 g brown sugar

- 30 g honey

- 100 g oil (neutral oil like canola or sunflower)  

- 320 g all-purpose flour

- 15 g cocoa powder  

- 10 g baking powder

- 1.5 tbsp (20 g) gingerbread spice mix  

- 200 g grated carrot (finely grated for better texture)  

- 50 g walnuts (chopped)  

Instructions

1. Prepare the wet ingredients:

- In a large mixing bowl, whisk together the eggs, brown sugar, honey, and oil until well combined.

2. Mix the dry ingredients: 

- Sift the flour, cocoa powder, and baking powder into the bowl. 

- Add the gingerbread spice mix and stir gently until all ingredients are incorporated.

3. Combine the ingredients:

- Gradually fold the dry mixture into the wet ingredients, stirring gently until a smooth batter forms. 

- Avoid overmixing to keep the cake light.  

4. Add the carrot and walnuts:  

- Gently fold in the grated carrot and chopped walnuts, ensuring they are evenly distributed throughout the batter.  

5. Prepare the baking pan:

- Line a 12×22 cm baking pan with parchment paper or grease it for easy removal. 

- Pour the batter into the pan and spread the top evenly.  

6. Bake the cake:

- Preheat the oven to 180°C (350°F). 

- Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.  

7. Cool and serve:

- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. 

- Once cooled, dust with powdered sugar or cover with melted chocolate for extra indulgence.