Our carrot cake is wonderfully moist with a hint of ginger. This is one of our most popular cakes ever! This moist carrot cake is welcome at birthdays, weddings, reunions and all special occasions. All baked goods are made with organic ingredients and MADE TO ORDER, guaranteeing 100% freshness!
1 tablespoon all-purpose flour
1/4 cup finely chopped crystallized ginger
3/4 cup granulated sugar
3/4 cup vegetable oil
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
1 1/2 cups grated or finely shredded carrots (about 3 medium)
2 teaspoons ground cinnamon
1 teaspoon baking soda
Cream Cheese Frosting
1 package (3 ounces) cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
1/4 cup butter or margarine, softened
Step 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.
Step 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.
Step 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.