GINGER CARROT CAKE

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Ginger Carrot Cake image

Love carrot cake? Try this homemade gingery one!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 9

Number Of Ingredients 16

1 tablespoon Gold Medal™ all-purpose flour
1/4 cup finely chopped crystallized ginger
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
3/4 cup vegetable oil
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
2 eggs
1 1/2 cups grated or finely shredded carrots (about 3 medium)
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Toss 1 tablespoon flour and the ginger to coat; set aside. In large bowl, beat all remaining Carrot Cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and ginger-flour mixture. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.
  • Meanwhile, in medium bowl, beat cream cheese and butter on medium speed until smooth. Gradually stir in powdered sugar and 1 teaspoon vanilla until smooth and spreadable. Spread Cream Cheese Frosting on cake. Store covered in refrigerator.

Nutrition Facts : Calories 520, Carbohydrate 63 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 370 mg

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