Ginger 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)

1

package (3 ounces) cream cheese, softened

1/4

cup butter or margarine, softened

2

cups powdered sugar

1

teaspoon vanilla

• 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.