Ginger Carrot Cake

By brandyc

Ingredients

• Carrot Cake
• 1 tablespoon Gold Medal® all-purpose flour
• 1/4 cup finely chopped crystallized ginger
• 1 1/4 cups Gold Medal® all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup vegetable oil
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 teaspoons vanilla
• 2 eggs
• 1 1/2 cups grated or finely shredded carrots (about 3 medium)
• Cream Cheese Frosting
• 1 package (3 ounces) cream cheese, softened
• 1/4 cup butter or margarine, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla

Details

Servings 9

Preparation

Step 1

1.Heat oven to 350ºF. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Toss 1 tablespoon flour and the ginger to coat; set aside. In large bowl, beat all remaining Carrot Cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and ginger-flour mixture. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.

Meanwhile, in medium bowl, beat cream cheese and butter on medium speed until smooth. Gradually stir in powdered sugar and 1 teaspoon vanilla until smooth and spreadable. Spread Cream Cheese Frosting on cake. Store covered in refrigerator.