Ginger Carrot Cake

Ginger Carrot Cake

The light and fluffy frosting for this luscious layer cake recipe is a mixture of cream cheese and whipping cream.

Recipe from Better Homes and Gardens
SERVINGS
12
PREP TIME
1 hr

Ginger Carrot Cake

The light and fluffy frosting for this luscious layer cake recipe is a mixture of cream cheese and whipping cream.

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
Double-Cream Cheese Frosting
  • 1  8  ounce package cream cheese, softened
  • 2   tablespoons whipping cream
  • 1/4  teaspoon salt
  • 5 - 5 1/2  cups powdered sugar

Related Video
How to Bake a Cake from Scratch

Toss the boxed cake mix and learn how to bake a cake from scratch. Nothing tastes better than homemade!

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
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.

nutrition information

Per Serving: 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) 6365.32, vit. C (mg) 4.72, sodium (mg) 316, calcium (mg) 100.97, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top