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Ginger Carrot Cake
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Prep Time:
20 minutes
Total Time:
1 hour 55 minutes
Indulge in a delectable homemade ginger-infused carrot cake!
Ingredients:
  • 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
  • 2 teaspoons vanilla
  • 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
Instructions:
  • Preheat the oven to 350°F. Grease the bottom and sides of an 8x8x2 or 9x9x2-inch square pan with shortening. Toss 1 tablespoon of flour and ginger together to coat, then set aside. In a large bowl, beat all remaining Carrot Cake ingredients with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 3 minutes. Stir in carrots and the ginger-flour mixture, then pour the batter into the pan.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack for about 1 hour.
  • In a medium bowl, cream together the cream cheese and butter until smooth. Gradually mix in the powdered sugar and 1 teaspoon of vanilla until the frosting is smooth and easily spreadable. Frost the cake with the Cream Cheese Frosting and refrigerate covered.

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