Ginger carrot cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All purpose flour |
| 2 | cups | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 4 | eaches | Eggs, beaten |
| 3 | cups | Carrots, finely shredded |
| ¾ | cup | Cooking oil |
| ¾ | cup | Dried fruit bits |
| ¾ | teaspoon | Ground ginger |
| Orange Cream cheese Frosting | ||
| 1 | cup | Pecans, finely chopped optional |
Directions
Greased and floured two 9 x 1-½* inch round baking baking pans; set aside. In a large mixing bowl stir together flour, sugar, baking powder, and baking soda. In another bowl combine eggs, carrot, oil, dried fruit, and ginger. Add egg mixture to flour mixture. With a spoon, stir combined. Pour the batter into prepared pans. Bake in 350 oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks. Frost tops and sides with Orange Cream cheese Frosting. To add texture to frosting, use a cake comb. If desired, press nuts on sides of the cake. Store cake in the refrigerator. *Note: Your 9 inch round cake pans need to be at least 1-½ inches deep or the the batter may flow over the sides of the pans when baking. You can also use one 13x9x2 inch baking pan.
bake about 40 minutes or until done. Frost with orange cream cheese frosting (you may have alittle left over). ORANGE CREAM FROSTING: In a bowl beat together two packages (3oz each) cream cheese, ½ cup softened butter, and 1 tablespoon apricot brandy or orange juice.
Gradually beat in enough powdered sugar (4-½ to 4-¾ cups) to make frosting spreadable. Stir in ½ teaspoon finely shredded orange peel.
Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MARY SMITH On 01-27-95