Ginger Carrot Cake

Categories: Desserts

Ingredients

• 2 cups flour
• 2 cups sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 4 eggs
• 3 cups finely shredded carrot
• 3/4 cup cooking oil
• 3/4 cup mixed dried fruit bits
• 3/4 tsp. ground ginger
• 1 recipe Orange-Cream Cheese Frosting
• 1 cup finely chopped pecans, toasted

Directions

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside.

2. In a large bowl, stir together flour, sugar, baking powder, and baking soda. Set aside.

3. In a medium bowl, beat eggs; stir in carrot, oil, dried fruit, and ginger. Stir egg mixture into flour mixture. Pour batter into prepared pans.

4. Bake for 30 to 35 minutes or until toothpick inserted near center comes out clean. cool pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

5. Prepare Orange-Cream Frosting. Fill and frost cake layers with frosting. If desired, press toasted pecans into the side of the cake.

6. Cover loosely and store cake in the refrigerator for up to 2 days.

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