Ginger carrot cake

Ginger carrot cake

Step into a world of aromatic spices and sweet indulgence with our spiced ginger carrot cake with cinnamon, and cardamom. Perfectly moist and richly flavoured, it has everything you need in taste and texture, enhanced further by a creamy frosting and the crunch of pistachios. Ideal for any occasion, it makes for a delightful centrepiece on any dessert or coffee table.


  • Preheat the oven to 175°C (conventional oven).
  • Line a baking dish (approximately 30x40 cm) with baking paper.
  • Peel and finely grate carrots. Mix with cane sugar, cinnamon, ginger, and cardamom.
  • Whisk eggs and sugar until white and fluffy. Fold the carrots into the bowl along with rapeseed oil.
  • Mix flour, baking powder, and vanilla powder. Stir into the batter.
  • Pour the batter into the dish. Bake in the middle of the oven for 40-45 minutes until fully baked. Let the cake cool.
  • Whisk butter and cream cheese until creamy.
  • Sieve icing sugar into it and whisk until smooth. If it looks lumpy, continue whisking until completely smooth.
  • Spread the frosting over the cold carrot cake.
  • Sprinkle pistachios on top of the frosting and cut the cake into 20 pieces.

If you want to save time, you can bake the cake the day before, so you only need to mix and add frosting before serving. You can also chop the pistachios beforehand so they are ready to sprinkle over the cake.


When ready to serve again, let the cake sit at room temperature for about 30 minutes, allowing the frosting to soften and the cake to return to its optimal flavour.


300 g
Cane sugar
100 ml
Ground cinnamon
2 tbsp
Ground ginger
2 tsp
Cardamom seeds, crushed
1 tsp
400 ml
Rapeseed oil
250 ml
600 ml
Baking powder
1 tbsp
Vanilla powder
½ tsp
Butter, room temperature
100 g
Cream cheese
300 g
Icing sugar
300 ml
Pistachios nuts chopped
100 ml

Indulge in a moist carrot cake with ginger and cardamom

If you are in the mood for warm spices, sweet flavour, and moist cake, our spiced carrot sheet cake with ginger and cardamom is what you are looking for. Our recipe combines the earthy sweetness of carrots with the warm, aromatic flavours of ginger and cardamom. It stands out with its spiced batter that creates a deeply satisfying flavour. The ginger adds a subtle, fiery kick, while the cardamom offers a hint of citrusy, floral warmth, making each bite an exploration of flavours.

Topped with frosting and chopped pistachios

The cake is adorned with a smooth, dreamy cream cheese frosting that provides a lovely contrast to the spiced ginger carrot cake beneath. It is completely natural with no flavouring, allowing the sweet, slightly cheesy, and rich cream cheese flavour to come through. The luscious layer is not only a treat for the palate but also sets the stage for the final garnish of chopped pistachios. They add a delightful crunch and a nutty richness that is simply delicious when paired with the velvety cream cheese frosting. This topping combination enhances the overall texture and flavour of the cake. Do you just love this type of frosting? Then, check out our colourfully frosted Easter cupcakes, these mini carrot muffins with quark frosting, and this carrot chocolate cake with carrot frosting.

A flavourful cake for many occasions

Our ginger carrot sheet cake, with its blend of cinnamon, ginger, and cardamom, is perfect for many occasions. Whether you simply have a few friends over, are celebrating a birthday, or are looking for a festive Easter dessert with springtime vibes, it is sure to impress. Its rich, spiced flavours and moist texture make it irresistible for kids and adults, and its elegant appearance with the white, smooth frosting and bright green pistachios ensures it stands out on any dessert table. It is a versatile cake that you can enjoy all year-round, bringing a touch of warmth to any gathering.

Add your own touch

The ginger carrot cake is already delicious, but you can always personalise it for a special occasion or to your favourite flavours. Consider decorating it with edible flowers for a springtime touch, or add a sprinkle of cinnamon for extra warmth for the colder months. For an Easter celebration, decorate it with mini chocolate Easter eggs or pastel-coloured frosting for a festive look. You can also go the classic way and add nuts to the batter, for example, unsalted chopped pistachios to match the topping. Walnuts are also ideal with this cake; the dark, rich flavour is perfect for the mellow, sweet carrots. Another classic carrot cake ingredient is raisins, adding more sweetness and a chewy bite.