Ingredients

• baking spray with flour
• 3 large eggs
• 1 cup packed light brown sugar
• 0.25 cups granulated sugar
• 1.75 teaspoons baking powder
• 1.5 teaspoons ground ginger
• 1.25 teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 0.25 teaspoons baking soda
• 1 cup unsalted butter
• 1.5 cups all-purpose flour
• 2.5 cups grated carrots
• 1 cup walnuts

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat bottom and sides of a 9-inch round cake pan with baking spray. Line bottom with parchment paper and lightly coat paper with baking spray; set aside.
2. 2 Prepare the cake: Beat together eggs, brown sugar, granulated sugar, baking powder, ginger, salt, cinnamon, and baking soda in a large bowl with an electric mixer on high speed until thick, pale, and slightly increased in volume, about 3 minutes. With mixer on medium speed, gradually add melted butter, beating until combined, about 1 minute.
3. 3 Fold in flour until just combined. Gently fold in carrots and walnuts until evenly distributed, being careful to not overmix.
4. 4 Transfer batter to the prepared pan and spread into even layer with a small offset spatula.
5. 5 Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool in the pan on a wire rack for 15 minutes. Release from pan and remove and discard parchment. Let cool completely on wire rack, about 1 hour 30 minutes.
6. 6 Prepare the carrot glaze: Place sugar, carrot juice, cream, and salt in a large saucepan. Cook over medium-high heat, gently swirling pan occasionally, until mixture is thickened and coats the back of a spoon, 12 to 15 minutes. Remove from heat and stir in butter until combined. Let cool, undisturbed, for 15 minutes.
7. 7 Place cake on a plate. Stir glaze well and pour over the center of the cooled cake, spreading gently to edges with a small offset spatula. Garnish with additional walnuts.

Nutrition per serving