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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Wonderfully moist carrot cake with a hint of ginger. Ingredients:
1-3/4 cups all purpose flour |
1-3/4 cups granulated sugar |
1-3/4 tsp. baking powder |
1/2 tsp. baking soda |
3 eggs |
3 cups finely shredded carrot |
3/4 cup cooking oil |
3/4 cup dried currents |
3/4 tsp. ground ginger |
Directions:
1. Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
2. In a large bowl, stir together flour, sugar, baking powder, and baking soda.
3. In a medium bowl, beat eggs, stir in carrots, oil, dried currents and ginger. Stir egg mixture into flour mixture. Pour batter into pans.
4. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on wire rack for 10 min. Remove from pans and cool completely.
5. Frost with Cream Cheese frosting and sprinkle with toasted pecans if desired.
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