• Recipe by
  • Prep time
    15 minutes
  • Cook Time
    50-70 minutes
  • Yield
    One 9x5" loaf cake

Equipment: Kana 8 Inch Easy-Lift Parchment Paper Squares


For the cake

¾ cup (236 ml, 160 g) vegetable oil, plus additional for pan

1 cup (225 g) dark brown sugar

2 large eggs (120 g)

2 cups (240 g) all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon vanilla extract

Juice and zest of one large orange, about ¼ cup juice + 1 tablespoon zest

¾ cup (100 g) finely grated raw carrot

¾ cup (100 g) finely grated raw beet

½ cup (65 g) chopped walnuts

½ cup (70 g) chopped crystallized ginger

For the frosting

2 tablespoons (28 g) butter, room temperature

4 ounces (112 g) cream cheese, room temperature

1½ cups (180 grams) powdered sugar

Zest of one orange (about 1 tablespoon)

1 tablespoon (10 g) finely grated beet, optional, for color


Preheat oven to 180℃. Lightly grease a 9x5 inch loaf pan and line with an 8-inch Easy Lift Parchment Paper Square. Set aside.

In a large bowl, whisk together oil, brown sugar, and eggs until lightened in color and well blended, about 2 minutes.

Add flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg and mix well, switching to a rubber spatula when the batter becomes very thick.

When a few dry streaks remain, add the vanilla extract, orange juice, orange zest, grated carrots, grated beets, walnuts, and crystallized ginger. Mix until all ingredients are well combined and no dry spots remain, but do not overmix.

Pour batter into the prepared pan and smooth the top. Gently tap the pan on the counter to release any large bubbles. Bake cake for 50-70 minutes, or until a toothpick inserted in the center comes out clean. Baking time might vary depending on whether your pan is glass or metal, so check early in the finished time range.

Remove cake from oven and cool in the pan for 10 minutes. Run an offset spatula around the edge of the pan to loosen, then use the parchment paper to lift the cake from the pan. Peel away the parchment paper and allow the cake to cool completely.

To make the frosting, beat the butter and cream cheese together until smooth. Add the powdered sugar and orange zest and beat until light and fluffy, 3-5 minutes. If using, add the grated beets and mix well.

Once the cake is completely cooled, spread the frosting over the top. Best eaten the day it’s made, but will keep in the refrigerator for up to 5 days.

Note: The grated beets in the frosting are optional but add very pretty color and visual interest. You won't notice a change in flavor in the frosting either way. The batter for this cake will be deep magenta, but it bakes up more terracotta orange. If you are interested in preserving as much pink color as possible, add two teaspoons of white vinegar to the batter with the orange juice.

Beet ginger carrot cake recipe

Beet ginger carrot cake recipe

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Julia Estrada