Ginger Carrot Cake

Recipe by Galley Wench
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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