Bready or Not: Ginger Chai Carrot Cake

Posted by on Mar 25, 2020 in Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Ginger Chai Carrot Cake

Trust me, this Ginger Chai Carrot Cake is amazing. This is the only carrot cake I have ever liked.

Bready or Not: Ginger Chai Carrot Cake

That’s right, I made the cake even though I was pretty ambivalent about carrot cakes overall. The combination of ingredients just appealed to me somehow. I actually went out and made the cake a week after reading the original recipe in Bake from Scratch Magazine.

Bready or Not: Ginger Chai Carrot Cake

Some modifications I made straight up: I used a square pan rather than a round and tall cake pan, which meant the bake time was a little higher, too. I also upped the cinnamon because, well, cinnamon. I was worried about buying enough grated carrot so I measured and weighed that; this is why I made sure to put the “7 ounces” info in the ingredients.

Bready or Not: Ginger Chai Carrot Cake

The recipe looks long because of the spices it includes, but it’s actually a very easy recipe to make. To save some time on baking day, mix the dry ingredients the day before! That’s what I did.

Bready or Not: Ginger Chai Carrot Cake

This cake is incredibly moist. It’s sweet and spicy, embodied with cozy heat courtesy of the candied ginger. Everything melds beautifully.

Bready or Not: Ginger Chai Carrot Cake

If you love carrot cake, make this cake. If you hate carrot cake, give this one a try. It just might convert you!

Bready or Not: Ginger Chai Carrot Cake

This carrot cake is packed with spices and sweetness, and will even convert carrot cake haters to the ways of this cake! Note that soured milk can be made using milk or half & half along with a few teaspoons of lemon juice or vinegar; let sit for 10 minutes to curdle, then use. Recipe modified from Bake from Scratch Magazine.
Course: Dessert, Snack
Cuisine: American
Keyword: cake, carrot
Author: Beth Cato


  • 9x9 square pan



  • 1 1/2 cups all-purpose flour
  • 3/4 cup brown sugar packed
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground pepper
  • 1/3 cup canola oil
  • 1/3 cup buttermilk or soured milk (see note), room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 9 ounces crushed pineapple drained
  • 2 cups grated carrots about 7 ounces
  • 1/2 cup golden raisins
  • 1/3 cup candied ginger finely chopped


  • 1 cup confectioners' sugar
  • 3 Tablespoons heavy whipping cream or half & half
  • candied ginger finely chopped


  • Preheat oven at 350-degrees. Line pan with heavy foil to fully covers bottom and sides; apply butter or nonstick spray.
  • In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cardamom, cinnamon, salt, ground ginger, cloves, and pepper.
  • Into the middle of the dry ingredients, pour in the oil, buttermilk, vanilla, and eggs. Mix in the pineapple, shredded carrot, raisins, and candied ginger. Pour batter into prepared pan.
  • Bake for 30 to 35 minutes, until a wooden toothpick inserted in the middle comes out clean. Let cool in pan for about 15 minutes, then use foil to lift it onto a rack. Continue to cool to room temperature, or place in fridge to completely chill.
  • Once cake is cool, combine the confectioners' sugar and cream to form a glaze. Drizzle over cake. Sprinkle extra candied ginger over the top. Slice and enjoy!