• 4 Ratings

Talk about charisma! Carrot cake has been charming dessert lovers since the 1960s. This recipe surprises with dried fruit bits and grated fresh ginger.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Combine the flour, granulated sugar, baking powder, and baking soda; set aside.

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  • Combine eggs, carrot, oil, dried fruit, and ginger. Stir egg mixture into flour mixture. Pour into 2 greased and floured 9x1-1/2-inch* round baking pans.

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  • Bake in a 350 degree F oven for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.

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  • Beat together cream cheese, margarine or butter, and apricot brandy or orange juice. Gradually beat in enough of the powdered sugar to make frosting easy to spread. Stir in orange peel.

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  • Frost the top of 1 cake layer with cream cheese mixture. Top with remaining layer. Frost the top and sides. Press nuts on sides of the cake, if desired. Store cake in the refrigerator. Makes 12 to 15 servings.

Tips

Your 9-inch round cake pans need to be at least 1-1/2 inches deep or the batter may flow over the sides of the pans when baking.

Tips

You also can use one 13x9x2-inch baking pan. Bake about 40 minutes or until done. Frost with Cream Cheese Frosting (you may have a little left over).

Tips

Up to 1 day ahead, make, bake, cool, and frost cake. Cover and chill until ready to serve.

Nutrition Facts

581 calories; 28 g total fat; 7 g saturated fat; 87 mg cholesterol; 282 mg sodium. 79 g carbohydrates; 1 g fiber; 6 g protein; 999 RE vitamin a; 3 mg vitamin c; 71 mg calcium; 2 mg iron;

Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0