Carrot & Ginger Cake Recipe

2 ? cups all-purpose flour

2 tsps baking powder

1 tsp ground cinnamon

? tsp baking soda

? tsp salt

1 cup vegetable oil

1 1/3 cups brown sugar

3 large eggs

3 cups grated carrots

1 cup chopped walnuts

Ginger Cream Cheese Frosting Ingredients:

3 tablespoons softened butter

3 oz. softened cream cheese

1 tsp ground ginger

1 ? cups icing sugar

2 tablespoons chopped crystallized ginger (optional)

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter a 13x9 inch baking pan, line with waxed paper then butter the waxed paper. Sift the flour, baking powder, cinnamon, baking soda and salt into a medium bowl.

2. Beat the oil, brown sugar and eggs in a large bowl with an electric mixer at medium speed until creamy. With mixer at low speed, beat in the carrots and walnuts. Gradually beat in the dry ingredients. Spoon the batter into the prepared pan.

3. Bake for 50-60 minutes or until golden brown. Cool the cake in the pan for 10 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.

Ginger Cream Cheese Frosting Preparation: With mixer at medium speed, beat the butter, cream cheese and ground ginger in a large bowl. With mixer at low speed, beat in the icing sugar until smooth and fluffy. Spread the top and sides of the cake with the frosting. Sprinkle the crystallized ginger over the top.

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