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GINGERED CARROT CAKE WITH PINE NUTS




Source of Recipe


from Cooking Section, October 2002


List of Ingredients




1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup all-purpose flour
Three-fourths cup whole-wheat flour
One-fourth cup wheat germ
One and one-half teaspoons finely grated fresh ginger root
2 cups grated carrots
One-fourth cup pine nuts
CREAM CHEESE FROSTING:
Three-fourths cup unsalted butter, softened
Three-fourths cup cream cheese, softened
1 teaspoon pure vanilla extract
One and one-half cups powdered sugar


Recipe



Preheat the oven to 350 degrees. Butter and flour a baking pan about 9x12x2 inches.

Cream the butter and both sugars until fluffy. Add the eggs and beat until well mixed. Add the baking powder, baking soda, and salt, and mix to combine. Add all-purpose flour and mix. Add the whole-wheat flour and wheat germ, and mix until just combined. With a rubber spatula, fold in the grated ginger and carrots. Turn into the prepared pan and smooth with a rubber spatula. Sprinkle the pine nuts over the top of the batter and bake until golden brown, when a tester inserted in the center comes out clean, about 25 to 30 minutes.

Remove from oven and cool on a rack.

Makes 12 servings

CREAM CHEESE FROSTING:
Cream the butter and cream cheese until fluffy. Add the vanilla and mix to combine. Add the powdered sugar and mix until smooth.

Makes about 2 cups