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Ginger Carrot Cake Recipe


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     Ginger Carrot Cake

Category   Desserts - Breads
Sub Category   None

1 Tablespoon all purpose flour
1/4 cup finely chopped crystallized ginger
1 1/4 cups all purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspooon salt
1/4 teaspoon ground nutmeg
3/4 cup vegetable oil
2 teaspoons vanilla
2 eggs
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
1 teaspoon vanilla
Finely chopped crystallized ginger, if desired

Heat oven to 350 degrees. Grease bottom and sides of 8 or 9 inch square pan with shortening or cooking spray.
In small bowl, toss 1 Tablespoon flour and the ginger to coat. In large bowl, beat remaining cake ingredients except carrots with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and ginger flour mixture, Pour into pan.
Bake 30 to 35 minutes or ntil toothpick inserted in center comes out clean. Cool completely on cooling rack about 1 hour.
In medium bowl, beat cream cheese and butter on medium speed until smooth. Gradually stir in powdered sugar and vanilla until smooth and spreadable. Frost cake. Sprinkle with chopped crystallized ginger. Store covered in refrigerator.

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