Recipes

Ginger-Carrot cake

Use fresh grated ginger; it adds a unique and delicious flavor. If you like, sprinkle with flaked coconut or chopped nuts before serving.
Print Recipe

Course Tortes / Cakes / Gateau’s
Cuisine Continental

Servings 10 servings
Calories 6974.97 kcal

Ingredients

  

  • 1 cup(s) sugar
  • 1 3/4 cup(s) all purpose flour
  • 1 1/2 tablespoon(s) freshly grated ginger
  • 1 1/2 teaspoon(s) baking soda
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) vanilla or 2 tbsp. Myer’s Rum
  • 1 teaspoon(s) cinnamon
  • 1/2 teaspoon(s) nutmeg
  • 3 eggs, beaten
  • 4 cup(s) peeled, grated carrots
  • 2/3 cup(s) vegetable oil
  • 2 tablespoon(s) melted butter
  • 12 ounce(s) Philadelphia Cream Cheese
  • 8 tablespoon(s) butter
  • 1 tablespoon(s) vanilla extract
  • 3 cup(s) confectioner’s sugar

Instructions

 

  • Preheat oven to 350 degrees.
  • Grease and flour two 8 inch round cake pans and tap out the excess.
  • Mix together flour, sugar, and spices in a large bowl.
  • Add lightly beaten eggs and oil, grated carrots and remaining ingredients.
  • Stir to combine.
  • Pour batter evenly into the two prepared cake pans.
  • Bake in preheated oven until cake tester or toothpick inserted in center is nearly clean when removed, approximately 25 minutes.
  • Allow cake to cool, then remove from pan and frost with cream cheese frosting Frosting: In the bowl of an electric mixer, beat together cream cheese, butter, and vanilla on high speed.
  • Gradually beat in the sugar at reduced speed.
  • Add more or less sugar to achieve desired consistency.
  • Spread first cake round with 1/3 frosting for the bottom, add the second layer and use remaining frosting on top or sides.

Nutrition

Calories: 6974.97kcalCarbohydrates: 794.85gProtein: 69.36gFat: 385.05gSaturated Fat: 160.84gCholesterol: 1216.34mgSodium: 5729.69mgFiber: 21.06gSugar: 578.16g

Keyword Butter, Carrots, Cinnamon, Vanilla
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