Delectable, low fat, gluten-free cake that doesn't require dozens of specialty flours and ingredients. Moister and lighter than traditional versions. Chock full of carrots, but the kids will never know.
Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out).
In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard.
Sift all dry ingredients together.
On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time.
Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes.
Turn cakes out onto baking racks, and allow to cool completely before frosting.
Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.