Ginger Carrot Cake

In the February 1995 issue of Better Homes and Gardens this recipe is proclaimed to be the BEST carrot cake ever!

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• Cake

• 2  cups all-purpose flour
• 2  cups granulated sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 4  eggs
• 3  cups  finely shredded carrots
• 3⁄4 cup  cooking oil
• 3⁄4 cup  mixed dried fruit (bits)
• 2  teaspoons  grated fresh ginger or 3⁄4 teaspoon ground ginger

• Orange-Cream Cheese Frosting

• 2 (3 ounce) packages cream cheese, softened
• 1⁄2 cup butter, softened
• 1  tablespoon  orange juice or 1  tablespoon apricot brandy
• 4 3⁄4 cups  sifted powdered sugar
• 1⁄2 teaspoon  finely shredded  orange peel
• 1  cup pecans, toasted and finely chopped (optional)

Directions

1. CAKE:
2. Preheat oven to 350°F.
3. Grease and flour two 9 inch round cake pans.
4. In a large bowl, stir together flour, sugar, baking powder and baking soda; Set aside.
5. In a medium bowl, beat eggs' stir in carrot, oil, dried fruit bits, and ginger.
6. Stir egg mixture into flour mixture.
7. Pour batter into prepared pans.
8. Bake for 30-35 minutes or until a wooden toothpick inserted near the centers comes out clean.
9. Cool in pans on wire racks for 10 minutes. Remove from pans.
10. Cool completely on wire racks.
11. Orange-Cream Cheese Frosting:
12. In a large bowl combine, cream cheese, butter and orange juice or brandy.
13. Beat with an electric mixer on medium speed until smooth.
14. Gradully add 2 cups sifted powdered sugar, beating until mixed.
15. Gradually beat in enough of the additional 2 3/4 cups sifter powdered sugar to make of spreading consistency.
16. Stir in finely shredded orange peel.
17. ASSEMBLE CAKE:
18. Fill and frost cake layers with frosting.
19. If desired press toasted pecans onto the side of the cake.
20. Cover loosely and store cake or any leftovers in the refrigerator for up to 2 days.