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Carrot-Ginger Layer Cake with Orange Cream-Cheese Frosting

Recipe photo courtesy of Yossy Arefi

Sweet, edible ribbons wrap this two-tiered carrot cake. They're made from thinly sliced carrot strips, cooked in sugar and water until translucent, then gently pressed into the cake's cream cheese frosting. Martha made this recipe on "Martha Bakes" episode 712.

Source: Martha Stewart Living, April 1999
Servings Yield



Cook's Notes

This recipe can also be baked in cupcake liners in a standard cupcake pan at 300 degrees for 25 minutes.

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How would you rate this recipe?
  • ecofreak101
    9 JUL, 2010
    An absolutely gorgeous cake! Everyone was blown away by how striking the candied carrots were on teh white frosting, even though their taste was so-so and chewy. But the cake itself was incredible! Moist and rich in flavor, especially if the carrots are fresh from teh farmers market! I will be using this every time I make carrot cake from now on.
    • ALR7692263DW
      17 APR, 2018
      I don't person says this cake is dry while another says it is moist? I wish I knew whether to waste my time or not make it??
  • jdfoldenauerya
    9 APR, 2013
    This has been one of my favorite go-to recipes for 10 years. I've made this cake for birthdays, weddings, and just because. The cake and frosting are phenomenal and people beg me to make it. I make the carrot strips while the cakes bake. I usually use a vegetable peeler instead of a mandolin to create thin, translucent strips and I season the syrup with a cinnamon stick or two and leftover ginger nubs. Also for the strips I omit the second syrup bath as in the alternate recipe on this site.
    • nthefarrier
      11 APR, 2018
      I've made a version of this cake many times in the past. Didn't have my Martha cookbook with me this last time so found this one on line and made it. I knew something wasn't quite right when it called for 3 sticks of melted butter since the recipe I always used had vegetable oil in it. This cake came out DRY compared to th oil version which is always amazingly carrot cake should be. Don't use butter, use 1.5 cups vegetable oil with the carrot mixture.
    • larry7628054
      3 DEC, 2017
      Can this recipe be baked in a rectangle cake pan?
  • MS11678340
    9 JUL, 2013
    Made this! Love Love Love it! Yum! I followed the recipe 100%
  • trishpia
    25 JUL, 2012
    Best carrot cake recipe I have ever used! LOVE IT!! Soo moist!
  • nigruzdeva
    10 JUL, 2012
    Its the best carrot cake inever made!nsince now its my fave cake
  • AidaOsman
    27 JUN, 2011
    looks delicious...
  • Ferfer76
    18 AUG, 2008
    I just love this recipe and have been using it for years. It is always moist, and the frosting adds just the right amount of sweeetness. I never bother with the candied carrots, but do other decorative touches for the finish. It's perfect for birthdays
  • chmurag
    25 JUL, 2008
    This is the best carrot cake I ever tasted. It's a much lighter texture. When I bring dessert to friends' parties, they always request it. I never run out of frosting. Don't put too much between layers because it will ooze out. If you cannot eat nuts, you can omit the pecans and it still tastes delicious. I grate the carrots in a flash in my food processor. Makes great cupcakes, too! Forget the carrot strips...too much work!
  • kateness
    8 JUL, 2008
    Delicious and easy, but I would add extra ginger for more punch next time. Use the John Baricelli carrot strip recipe instead - faster and just as nice. Also, maker more frosting than called for, I ran out. I made this for my Dad's 60th and he and the guests all loved it!

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