Gingered carrot cake~
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All-purpose flour |
| 2 | cups | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| 4 | Eggs -- beaten | |
| 3 | cups | Finely shredded carrots |
| 1 | cup | Toasted, finely chopped |
| Pecans -- optional | ||
| 2 | 3 oz pkg cream cheese | |
| ½ | cup | Margarine or butter -- |
| Softened | ||
| ¾ | cup | Cooking oil |
| ¾ | cup | Dried fruit bits |
| 2 | teaspoons | Grated gingerroot -- OR |
| ¾ | teaspoon | Ground ginger |
| 1 | Recipe Orange Cream Cheese | |
| Frosting (recipe follows) | ||
| 1 | tablespoon | Apricot brandy -- OR |
| 1 | tablespoon | Orange juice |
| 4½ | To 4 3/4 c powdered sugar | |
| ½ | teaspoon | Finely shredded orange peel |
Directions
ORANGE CREAM CHEESE FROSTING
Grease and flour two 9x1-½-inch* round baking pans; set aside.
In a large mixing bowl stir together flour, sugar, baking powder, and baking soda. In another bowl combine eggs, carrot, oil, dried fruit, and gingerroot. Add egg mixture to flour mixture. With a spoon, stir till combined. Pour batter into prepared pans.
Bake in a 350~ oven for 30 to 35 minutes or till a toothpick inserted near center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks.
Frost tops and sides with orange cream cheese frosting. To add texture to frosting, use a cake comb. If desired, press nuts on sides of cake.
Makes 12 to 15 servings.
*NOTE: Your 9-inch round cake pans need to be at least 1-½ inches deep or the batter may flow over the sides of the pans when baking.
You can also use one 13x9x2-inch baking pan. Bake about 40 minutes or till done. Frost with orange cream cheese frosting (you may have a little left over).
ORANGE CREAM CHEESE FROSTING: In a bowl beat together cream cheese, margarine or butter and apricot brandy or orange juice. Gradually beat in enough powdered sugar to make frosting spreadable. Stir in orange peel.
Makes 2-¾ cups.
Per serving: Calories 581; fat 28 g (sat fat 7 g); cholesterol 87 mg; sodium 282 mg; carbohydrate 79 g; fiber 1 g; protein 6 g. Daily value: Vitamin A 97%; vitamin C 5%; calcium 7%; iron 11%.
Typed for you by Marjorie Scofield 10/19/95 Recipe By : BH&G Annual Recipes 1995 From: Marjorie Scofield Date: 10-19-95 (21:40) (160) Fido: Recipes