RICH CARROT GINGER CAKE
Cake:
1 cup sugar
1 3/4 cups all purpose flour
1 1/2 tablespoons freshly grated ginger (not powdered!)
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons Myer's Rum or 1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon allspice (Jamaican preferred)
1/2 teaspoon cloves
1/2 teaspoon nutmeg
3 eggs, beaten
1 1/2 lbs peeled, grated carrots (4 cups)
2/3 cup vegetable oil
2 tablespoons melted butter
Preheat oven to 350 degrees. Grease and flour or spray 2 8 inch round
cake pans with Baker's Joy. (If using butter and flour, tap out the excess).
Mix together flour, sugar, and spices in a large bowl. Add lightly beaten eggs
and oil, grated carrots and remaining ingredients. Stir to combine. Pour
batter evenly into the two prepared cake pans. Bake in preheated oven until
cake tester or toothpick inserted in center is nearly clean when removed,
approximately 25 minutes. Allow cake to cool, then remove from pan and frost
with cream cheese frosting (see below). Variation: Use orange flavoring
instead of vanilla or rum.
Frosting:
12 oz. Philadelphia Cream Cheese
1 stick butter (8 tablespoons)
1 tablespoon vanilla extract
3 cups confectioner's sugar (slightly more if needed)
In the bowl of an electric mixer, beat together cream cheese, butter, and
vanilla on high speed. Gradually beat in the sugar at reduced speed. Add more
or less sugar to achieve desired consistency. Spread first cake round with
1/3 frosting for the bottom, add the second layer and use remaining frosting on
top or sides. If desired, sprinkle with flaked coconut or chopped nuts before
serving.
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