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Ginger Carrot Cake

  • Prep 20 min
  • Total 1 hr 55 min
  • Servings 9

Love carrot cake? Try this homemade gingery one! MORE + LESS -

Ingredients

Carrot Cake

1
tablespoon Gold Medal™ all-purpose flour
1/4
cup finely chopped crystallized ginger
1 1/4
cups Gold Medal™ all-purpose flour
3/4
cup granulated sugar
3/4
cup vegetable oil
2
teaspoons ground cinnamon
1
teaspoon baking soda
1/2
teaspoon salt
1/4
teaspoon ground nutmeg
2
teaspoons vanilla
2
eggs
1 1/2
cups grated or finely shredded carrots (about 3 medium)

Cream Cheese Frosting

1
package (3 ounces) cream cheese, softened
1/4
cup butter or margarine, softened
2
cups powdered sugar
1
teaspoon vanilla

Steps

Hide Images
  • 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.

Expert Tips

  • Sprinkle extra crystallized ginger on top of the cake.
  • Candied, or crystallized, ginger is fresh gingerroot that has been boiled in a sugar syrup and coated with sugar crystals. Look for it in the baking aisle or produce area of your supermarket.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
250
% Daily Value
Total Fat
28g
0%
Saturated Fat
8g
0%
Cholesterol
70mg
0%
Sodium
370mg
0%
Total Carbohydrate
63g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
74%
74%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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    Sarah W. Caron (aka scaron]) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

    What veggies do you bake with?

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