Ginger Carrot Cake

Ingrients & Directions 2 c All purpose flour 3/4 c Dried fruit bits 2 c Sugar 3/4 t Ground ginger 2 t Baking powder Orange Cream cheese 1/2 t Baking soda -Frosting 4 ea Eggs, beaten 1 c Pecans, finely chopped 3 c Carrots, finely shredded -optional 3/4 c Cooking […]

Ingrients & Directions


2 c All purpose flour 3/4 c Dried fruit bits
2 c Sugar 3/4 t Ground ginger
2 t Baking powder Orange Cream cheese
1/2 t Baking soda -Frosting
4 ea Eggs, beaten 1 c Pecans, finely chopped
3 c Carrots, finely shredded -optional
3/4 c Cooking oil

Greased and floured two 9 x 1-1/2* inch round baking 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 ginger. Add egg mixture to flour mixture. With a
spoon, stir combined. Pour the batter into prepared pans. Bake in
350 oven for 30 to 35 minutes or until a toothpick inserted near the
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 the cake. Store cake in
the refrigerator. *Note: Your 9 inch round cake pans need to be at
least 1-1/2 inches deep or the 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 until done. Frost with orange cream cheese
frosting (you may have alittle left over). ORANGE CREAM FROSTING: In
a bowl beat together two packages (3oz each) cream cheese, 1/2 cup
softened butter, and 1 tablespoon apricot brandy or orange juice.
Gradually beat in enough powdered sugar (4-1/2 to 4-3/4 cups) to make
frosting spreadable. Stir in 1/2 teaspoon finely shredded orange peel.

Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:


Yields
8 servings

RobinDee

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