Ginger Carrot Cake

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

1
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.
Ingredients you will need
ShorteningShortening
CarrotCarrot
GingerGinger
All Purpose FlourAll Purpose Flour
Equipment you will use
Hand MixerHand Mixer
BowlBowl
OvenOven
Frying PanFrying Pan
2
Pour into pan.
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Frying PanFrying Pan
3
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.
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ToothpicksToothpicks
Wire RackWire Rack
OvenOven
4
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.
Ingredients you will need
Powdered SugarPowdered Sugar
Cream CheeseCream Cheese
VanillaVanilla
ButterButter
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BowlBowl
5
Spread Cream Cheese Frosting on cake. Store covered in refrigerator.
Ingredients you will need
Cream Cheese FrostingCream Cheese Frosting
SpreadSpread
DifficultyExpert
Ready In1 h, 55 m.
Servings9
Health Score2
Dish TypesSide Dish
OccasionsEaster
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