Recipe: Gingered Carrot Cake with Orange Cream Cheese Frosting

GINGERED CARROT CAKE

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
4 beaten eggs
3 cups finely shredded carrot
3/4 cup cooking oil
3/4 cup dried fruit bits
2 teaspoons grated gingerroot (or 3/4 teaspoon ground ginger)
Orange Cream Cheese Frosting (recipe follows)
1 cup toasted, finely chopped pecans (optional, for topping)

Grease and flour two (9x1 1/2-inch) round baking pans or one (13x9x2-inch) baking pan; set aside.

In a large mixing bowl stir together flour, sugar, baking powder, and baking soda.

In another bowl combine eggs, carrot, oil, dried fruit, and gingerroot. Add egg mixture to flour mixture. With a spoon, stir till combined. Pour the batter into prepared pan(s).

Bake in a 350 degree F oven for 30 to 35 minutes (40 minutes for a 13x9-inch pan) or till a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks.

Frost tops and sides with Orange Cream Cheese Frosting. If desired, press nuts on sides of the cake. Store cake in the refrigerator.

*Or use one 13x9x2-inch baking pan. Bake about 40 minutes or till done.

ORANGE CREAM CHEESE FROSTING
Makes about 2 3/4 cups

2 pkgs. (3 oz. each) cream cheese
1/2 cup softened butter
1 Tablespoon apricot brandy or orange juice
4 1/2 to 4 3/4 cups powdered sugar
1/2 teaspoon finely shredded orange peel

In a bowl beat together cream cheese, butter, and brandy or orange juice. Gradually beat in enough powdered sugar (4 1/2 to 4 3/4 cups) to make frosting spreadable. Stir in 1/2 teaspoon finely shredded orange peel.

Makes 1 (9-inch, 2-layer) or (13x9-inch) cake, 12 to 15 servings
Source: Better Homes and Gardens, February 1995