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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ginger Carrot Cake

Makes: 12 servings
Prep 1 hr Cool 10 mins Bake 350°F 30 mins
Ginger Carrot Cake
Ingredients
  • 4  eggs, lightly beaten
  • 2  cups  all-purpose flour
  • 1 3/4  cups  sugar
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 4  cups  finely shredded carrots
  • 2/3  cup  cooking oil
  • 1/4  cup  orange juice
  • 2  teaspoons  grated fresh ginger or 3/4 tsp. ground ginger
  • 1  cup  walnuts, toasted and finely chopped (optional)
  • 1  recipe Double-Cream Cheese Frosting
Directions

1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans; line bottoms with waxed or parchment paper; set aside.

2. In large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl combine eggs, carrots, oil, orange juice, and ginger. Stir egg mixture into flour mixture, stir in nuts. Spread batter in prepared pans. Bake 30-35 minutes or until pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool thoroughly on racks.

3. Prepare Double-Cream Cheese Frosting. Place one layer flat side down on plate; spread 3/4 cup frosting. Stack second layer flat side down; spread remaining frosting on top and sides. Makes 12 servings.

Double-Cream Cheese Frosting

Yield: 2-1/2 cups
Ingredients
  • 1 8  ounce package  cream cheese, softened
  • 2  tablespoons  whipping cream
  • 1/4  teaspoon  salt
  • 5 - 5 1/2  cups  powdered sugar
Directions

1. In large bowl beat together on low speed cream cheese, whipping cream, and salt until fluffy. Gradually beat in powdered sugar. Makes 2-1/2 cups.

Nutrition Facts (Ginger Carrot Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 607,
  • Fat, total (g) 22,
  • chol. (mg) 95,
  • sat. fat (g) 7,
  • carb. (g) 100,
  • fiber (g) 2,
  • pro. (g) 5,
  • vit. A (IU) 6365,
  • vit. C (mg) 5,
  • sodium (mg) 316,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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