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    You are in: Home / Recipes / Gingered Carrot Cake Recipe
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    Gingered Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Lisa in Acworth, GA's Note:

    This is the moistest, tastiest carrot cake! My husband is not usually a fan of carrot cake but loved this because it was so, so moist. Fairly quick and easy to make and well worth the effort. Came from Better Homes & Gardens February 1995 issue.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Grease and flour two 9" round cake pans.
    2. 2
      In a large mixing bowl, stir together the flour, sugar, baking powder and baking soda.
    3. 3
      In a medium mixing bowl, combine the eggs, carrot, oil, dried fruit bits (if using) and ginger. Stir the egg mixture into the dry mixture. Pour into prepared pans.
    4. 4
      Bake in 350 oven for 30-35 minutes or until toothpick comes out clean.
    5. 5
      To make frosting: beat together 2 packages of cream cheese, butter and orange juice. Gradually beat in enough sifted confectioner's sugar to make frosting of spreading consistency.
    6. 6
      Frost top, middle and sides of cake and press nuts into frosting, if desired.

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    Ratings & Reviews:

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    Nutritional Facts for Gingered Carrot Cake

    Serving Size: 1 (209 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 654.7
     
    Calories from Fat 253
    38%
    Total Fat 28.2 g
    43%
    Saturated Fat 10.3 g
    51%
    Cholesterol 106.4 mg
    35%
    Sodium 252.6 mg
    10%
    Total Carbohydrate 97.5 g
    32%
    Dietary Fiber 1.3 g
    5%
    Sugars 78.9 g
    315%
    Protein 5.6 g
    11%

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