Ginger-Carrot cake
Use fresh grated ginger; it adds a unique and delicious flavor. If you like, sprinkle with flaked coconut or chopped nuts before serving.
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
10 servings
Ingredients
Cake:
1 cup sugar
1 3/4 cups all purpose flour
1 1/2 tbsp. freshly grated ginger
1 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. Myer's Rum or 1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. nutmeg
3 eggs, beaten
1 1/2 lb. peeled, grated carrots (4 cups)
2/3 cup vegetable oil
2 tbsp. melted butter
Frosting:
12 oz. Philadelphia Cream Cheese
1 stick butter (8 tbsp.)
1 tbsp. vanilla extract
3 cups confectioner's sugar
Methods/steps
Preheat oven to 350 degrees.
Grease and flour two 8 inch round cake pans and tap out the excess.
Mix together flour, sugar, and spices in a large bowl. Add lightly beaten eggs and oil, grated carrots and remaining ingredients. Stir to combine.
Pour batter evenly into the two prepared cake pans. Bake in preheated oven until cake tester or toothpick inserted in center is nearly clean when removed, approximately 25 minutes.
Allow cake to cool, then remove from pan and frost with cream cheese frosting
Frosting:
In the bowl of an electric mixer, beat together cream cheese, butter, and vanilla on high speed. Gradually beat in the sugar at reduced speed. Add more or less sugar to achieve desired consistency.
Spread first cake round with 1/3 frosting for the bottom, add the second layer and use remaining frosting on top or sides.
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