GINGER CARROT CAKE
Better Homes and Gardens 1995
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 4 eggs
- 3 cups finely shredded carrot
- 3/4 cup cooking oil
- 3/4 cup mixed dried fruit bits
- 2 teaspoons grated fresh ginger or 3/4 teaspoon ground ginger
- 1 recipe Orange-Cream Cheese Frosting (below)
- 1 cup finely chopped pecans, toasted (optional)
Preparation time 40mins
1. Preheat oven to 350F. Grease and flour two 9 X 1 1/2-inch round cake pans. Set aside.
2. In a large-bowl, stir together flour, sugar, baking powder, and baking soda. Set aside.
3. 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.
4. Bake for 30 to 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. 5. Prepare Orange-Cream Cheese Frosting. Fill and frost cake layers with frosting. If desired, press toasted pecans onto the side of the cake.
6. Cover loosely and store cake or any leftovers in the refrigerator for up to 2 days. Makes 16 servings.
Orange-Cream Cheese Frosting: In a large mixing bowl, combine: two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened;
and 1 tablespoon apricot brandy or orange juice. Beat with an electric mixer on medium speed until smooth. Gradually add 2 cups sifted
powdered sugar, beating until mixed. Gradually beat in enough of an additional 2 1/2 to 2 3/4 cups sifted powdered sugar to make of spreading consistency. Stir in 1/2 teaspoon finely shredded orange peel.
Make-ahead directions: Prepare as directed through step 5, assembling cake on the base of a cake container with a tight-fitting lid or on a
baking sheet. Freeze about 1 hour or just until frosting is fum. Cover with cake container lid or moisture- and vaporproof wrap. Label and
freeze for up to 1 week. Thaw cake overnight in the refrigerator.