Ginger Carrot Cake
This recipe makes 9 servings with 509 calories, 4g of protein, and 28g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Easter will be even more special with this recipe. Only A mixture of powdered sugar, vanilla, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 1 hour and 55 minutes. It is a good option if you're following a vegetarian diet.
Instructions
Heat oven to 350F. 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.
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.
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.