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Rich Carrot Ginger Cake Recipe

by CookEatShare Cookbook

Ingredients

1 c. sugar 1 3/4 c. all purpose flour 1 1/2 Tbsp. freshly grated ginger (not powdered!) 1 tsp. baking pwdr 1 1/2 tsp. baking soda 1/2 tsp. salt 2 Tbsp. Myer's Rum or possibly 1 tsp. vanilla 1 tsp. cinnamon

1/2 tsp. allspice (Jamaican preferred) 1/2 tsp. cloves 1/2 tsp. nutmeg 3 Large eggs, beaten 1 1/2 lbs peeled, grated carrots (4 c.) 2/3 c. vegetable oil 2 Tbsp. melted butter

Directions

1. Preheat oven to 350 degrees.
2. Grease and flour or possibly spray 2 8 inch round cake pans with Baker's Joy. (If using butter and flour, tap out the excess).
3. Mix together flour, sugar, and spices in a large bowl. Add in lightly beaten Large eggs and oil, grated carrots and remaining ingredients. Stir to combine.
4. Pour batter proportionately into the two prepared cake pans.
5. Bake in preheated oven till cake tester or possibly toothpick inserted in center is nearly clean when removed, approximately 25 min.
6. Allow cake to cold, then remove from pan and frost with cream cheese frosting (see below).
7. Variation: Use orange flavoring instead of vanilla or possibly rum.

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