Spiced Winter Carrot Cake

December 16, 2021

To make this delightfully satisfying dessert, use fresh Local Roots carrots (no need to peel them!) to make a delicious, easy, and not-too-sweet wintertime dessert. The most difficult part of making this cake is grating all of the carrots, and you can use a food processor to make it even easier. Finished in a simple maple glaze, this carrot cake boasts a subtly sweet elegance perfect for any get together. 

Serves 6-8 


For the cake:

1½ cups grated Local Roots carrots

2 cups all purpose flour

1 tsp. baking powder

½ tsp. baking soda

1 cup buttermilk

¾ cup vegetable oil 

1 Tbsp. fresh ginger, grated

½ tsp. freshly grated nutmeg

½ tsp. ground allspice

½ tsp. ground cloves

1 tsp. cinnamon

½ cup light brown sugar, packed

2 Tbsp. Local Roots honey

3 Local Roots eggs

Pinch of salt

For the maple glaze:

3 Tbsp. Local Roots maple syrup

1 Tbsp. powdered sugar

2 Tbsp. Local Roots milk 

Pinch of salt 


1. Preheat the oven to 375°F.

2. Generously butter and flour a 9” cake pan, or a large bundt pan and set aside.

3. Sift together the flour, baking powder and soda, sugar, dry spices, and salt.

4. Whisk together the eggs, oil, buttermilk, and honey.

5. Fold in the dry mixture, followed by the grated carrots and ginger. Do not overmix.

6. Pour the batter into the baking pan and bake until puffed and starting to brown on the edges, about 30-35 minutes.

7. Remove from the oven and let cool for 10-15 minutes before inverting on a wire rack to finish cooling.

8. Meanwhile, make the glaze.

9. Whisk together maple syrup, powdered sugar, and milk. Add more milk to get to the right drizzling consistency if needed.

10. Pour the finished glaze onto the cake while the cake is still warm, but not piping hot. 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc

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