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Rich Carrot-Ginger Cake

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Submitted by: ms white

 

This carrot cake is flavored with grated fresh gingerroot, cinnamon, allspice, cloves, nutmeg, and rum or vanilla. Be sure to use grated or very finely shredded carrots, not coarsely shredded, for best results.
 

Ingredients

  • 1 cup sugar
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons freshly grated ginger (not ground!)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice (Jamaican preferred)
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 3 eggs, lightly beaten
  • 1 1/2 lbs peeled, grated carrots (about 4 cups)
  • 2/3 cup vegetable oil
  • 2 tablespoons melted butter
  • 2 tablespoons Rum or 1 teaspoon vanilla

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Method

Preheat oven to 350 degrees. Grease and flour 2, 8-inch round cake pans, or spray with Baker's Joy. (If using butter and flour, tap out the excess.) Mix together flour, sugar, baking powder and soda, salt, and spices in a large bowl. Combine eggs, oil, melted butter, rum, and grated carrots; add to flour mixture. Stir to combine. Pour batter evenly into the two prepared cake pans. Bake in preheated oven until cake tester or toothpick inserted in center is nearly clean when removed, approximately 25-30 minutes. Allow cake to cool 10 minutes, then remove from pan. Cool and frost with a cream cheese frosting.

 

Notes: Variation: Use orange flavoring instead of vanilla or rum.

 

Number of Servings: 10

 

Submitted by: ms white ()

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