Ginger Carrot Cake

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

Ginger Carrot Cake

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  • 4   
    eggs, lightly beaten
  • 2   cups 
    all-purpose flour
  • 1 3/4  cups 
  • 2   teaspoons 
    baking powder
  • 1/2  teaspoon 
    baking soda
  • 1/4  teaspoon 
  • 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 
  • 5 - 5 1/2  cups 
    powdered sugar

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.
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.
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
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 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
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