Carrot: Gingered Carrot Cake
Source of Recipe
www.amethysts-recipes.com
List of Ingredients
2 cups self-rising flour
2 cups sugar
4 eggs beaten
3 cups finely grated carrots
3/4 cup vegetable oil
3/4 cup chopped mixed dried fruit
3/4 teaspoon ground ginger
Cream Cheese Frosting (below)
1 cup chopped pecans toastedRecipe
Preheat oven to 350°F. Spray 2 9-inch cake pans with non-stick vegetable spray.
In a large mixing bowl, combine flour and sugar. In a medium bowl, combine eggs, carrot, oil, dried fruit, and ginger; whisk to blend well. Add to flour mixture, stirring until blended. Pour into prepared cake pans.
Bake 30 to 35 minutes or until a tester inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely on a wire rack.
Frost the top of 1 cake with Cream Cheese Frosting. Top with the second layer. Frost top and sides of cake. Press pecans on sides of the cake. Refrigerate.
CREAM CHEESE FROSTING
2 3-ounce packages cream cheese, softened
1/2 cup butter or margarine, softened
1 tablespoon orange juice
4-1/2 cups confectioners’ sugar
1/2 teaspoon grated orange rind
In a medium bowl, beat cream cheese, butter, and orange juice until smooth. Beat in enough confectioners’ sugar to make frosting easy to spread. Stir in orange rind.
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