Carrot Ginger Tea Cake With Lime Glaze

Prep Time
Cook Time
1h 25m
Ready In

"This is out of the March 2016 Sunset magazine. Baking time does not include cooling time.You can make ahead through step 3, up to 1 day at room temperature or 1 month frozen (let cool, then wrap well)."

Original is 10 servings


  • Serving Size: 1 (119.7 g)
  • Calories 360.4
  • Total Fat - 12.6 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 59.9 mg
  • Sodium - 341 mg
  • Total Carbohydrate - 59.3 g
  • Dietary Fiber - 1.7 g
  • Sugars - 40.3 g
  • Protein - 4.2 g
  • Calcium - 81 mg
  • Iron - 1 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 350°F. Butter an 8 inch square or round 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

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

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

In a small bowl, stir together powdered sugar, lime zest, and 1 tablespoon lime juice until smooth. Add more lime juice (about 1 teaspoon) for a thick, flowing texture. Drizzle over cake.


No special items needed.

4 Reviews


I agree with others that the lime glaze is really good. I think the fresh ginger is just as appealing. I don't have a box grater. I used my micro plane for both the ginger and carrots. It was yummy. I also added extra lime juice for the topping. There is a wonderful crunch on the edge pieces. Thanks for this; it's great.


(21 Feb 2021)


Oh.My.Gosh... so incredibly good! The ginger shines right through, but without overpowering the carrot! I have to admit I love ginger, so I added a bit more than called for in the recipe. This cake is so rich and moist - can't imagine going back the the ho-hum (but good!) versions of the past. And as Mike said - the lime glaze puts it way over the top. In order to flow over the sides on my 8" square cake, I had to double the glaze on the fly. So heads up! (You can just drink the "leftover" glaze - LOL!)


review by:
(11 Feb 2018)


The best carrot cake I've ever had! 5 Stars and not enough! The cake came out juicy, not to fat and so flavorful! A real keeper for all ginger lover!


review by:
(6 Feb 2018)


Delicious. All the flavors really go well together. The lime glaze puts it over the top.


review by:
(16 Apr 2017)

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