Orange Carrot Cake

This delicious cake has a nice zing with the addition of a little lemon juice and the grated orange rind. The ginger root adds an appealing sophistication.

Serves: 10Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 10


  • 4 large eggs, separated
  • 1⁄2 packed cup brown sugar
  • 1 1⁄2 cups grated carrots
  • 1 Tbsp. lemon juice
  • 4 Tbsp. grated orange zest, divided
  • 1⁄2 cup corn flour
  • 1 piece (1 inch) fresh ginger, peeled and minced
  • 1 1⁄2 tsp. baking soda
  • 1⁄2 tsp. salt


  • Preheat oven to 325°F. Liberally spray a springform pan with nonstick cooking spray.
  • Beat the egg whites until stiff and set aside.
  • Beat the egg yolks, sugar, and carrots together. Add lemon juice, 2 tablespoons orange zest, and corn flour. When smooth, add the ginger, baking soda, and salt. Gently fold in the egg whites.
  • Pour the cake batter into the Springform pan and bake for 1 hour. Test by plunging a toothpick into the center of the cake—if the pick comes out clean, the cake is done. Garnish with remaining orange zest.