Ginger Carrot Cake

Ginger Carrot Cake

Love carrot cake? Try this homemade gingery one!

Prep Time

20

Minutes

Total Time

1:55

Hr:Mins

Makes

9

servings

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
  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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Sprinkle extra crystallized ginger on top of the cake.
Did You Know
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:

1 Serving (1 Serving)
  • Calories 520
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 8g,),
  • Cholesterol 70mg;
  • Sodium 370mg;
  • Total Carbohydrate 63g
    • (Dietary Fiber 1g,
  • Protein 4g;
Percent Daily Value*:
    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 Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.