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Ingredients Jump to Instructions ↓

  1. 1 tablespoon Gold Medal® all-purpose flour

  2. 1/4 cup finely chopped crystallized ginger

  3. 1 1/4 cups Gold Medal® all-purpose flour

  4. 3/4 cup granulated sugar

  5. 3/4 cup vegetable oil

  6. 2 teaspoons ground cinnamon

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon ground nutmeg

  10. 2 teaspoons vanilla

  11. 2 eggs

  12. 1 1/2 cups grated or finely shredded carrots (about 3 medium)

  13. 1 package (3 ounces) cream cheese, softened

  14. 1/4 cup butter or margarine, softened

  15. 2 cups powdered sugar

  16. 1 teaspoon vanilla

Instructions Jump to Ingredients ↑

  1. Heat oven to 350ºF. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Toss 1 tablespoon flour and the ginger to coat; set aside. In large bowl, beat all remaining Carrot Cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and ginger-flour mixture. Pour into pan.

  2. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.

  3. Meanwhile, in medium bowl, beat cream cheese and butter on medium speed until smooth. Gradually stir in powdered sugar and 1 teaspoon vanilla until smooth and spreadable. Spread Cream Cheese Frosting on cake. Store covered in refrigerator.

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