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Gingered Carrot Cake With Pine Nuts

  • Yield: 12 servings


  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • Three-fourths cup whole-wheat flour
  • One-fourth cup wheat germ
  • One and one-half teaspoons finely grated fresh ginger root
  • 2 cups grated carrots
  • One-fourth cup pine nuts
  • Three-fourths cup unsalted butter, softened
  • Three-fourths cup cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • One and one-half cups powdered sugar


  • Preheat the oven to 350 degrees. Butter and flour a baking pan about 9x12x2 inches.
  • Cream the butter and both sugars until fluffy. Add the eggs and beat until well mixed. Add the baking powder, baking soda, and salt, and mix to combine. Add all-purpose flour and mix. Add the whole-wheat flour and wheat germ, and mix until just combined. With a rubber spatula, fold in the grated ginger and carrots. Turn into the prepared pan and smooth with a rubber spatula. Sprinkle the pine nuts over the top of the batter and bake until golden brown, when a tester inserted in the center comes out clean, about 25 to 30 minutes.
  • Remove from oven and cool on a rack.
  • CREAM CHEESE FROSTING: Cream the butter and cream cheese until fluffy. Add the vanilla and mix to combine. Add the powdered sugar and mix until smooth.
  • Makes about 2 cups

Recipe Details