Gingered Carrot Cake Recipe
Ingredients
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
4 beaten eggs
3 cups finely shredded carrot
3/4 cup cooking oil
3/4 cup mixed dried fruit bits
2 teaspoons grated gingerroot or 3/4 teaspoon ground ginger
1 recipe Cream Cheese
Frosting
1 cup finely chopped pecans, toasted (optional)
Directions
1 Grease and flour two 9x 1 1/2-inch round baking pans. Set aside.
2 In a large mixing bowl stir together the flour, sugar, baking powder, and baking soda.
3 In a medium mixing bowl combine the eggs, carrot, oil, dried fruit bits, and gingerroot or ground ginger. Stir the egg mixture into the dry mixture. Pour into prepared pans.
4 Bake in a 350° oven 30 to 35 minutes or until wooden toothpicks inserted near centers come out clean. Cool in pans on wire racks for
10 minutes. Remove cakes from pans. Cool completely on wire racks.
5 Frost the top of 1 cake layer with some of the Cream Cheese Frosting. Top with remaining cake layer. Frost the top and side with the remaining frosting. If desired, press nuts onto the side of the cake. Cover loosely and store cake or any leftovers in the refrigerator (for up to 2 days).
2 In a large mixing bowl stir together the flour, sugar, baking powder, and baking soda.
3 In a medium mixing bowl combine the eggs, carrot, oil, dried fruit bits, and gingerroot or ground ginger. Stir the egg mixture into the dry mixture. Pour into prepared pans.
4 Bake in a 350° oven 30 to 35 minutes or until wooden toothpicks inserted near centers come out clean. Cool in pans on wire racks for
10 minutes. Remove cakes from pans. Cool completely on wire racks.
5 Frost the top of 1 cake layer with some of the Cream Cheese Frosting. Top with remaining cake layer. Frost the top and side with the remaining frosting. If desired, press nuts onto the side of the cake. Cover loosely and store cake or any leftovers in the refrigerator (for up to 2 days).
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