Carrot Top Ginger Cake

Name: Carrot Top Ginger Cake
Prep time: 55 min
Total time: 1 h 50 min
Yield: 16
Ingredients: 1 1/4 cups Gold Medal™ all-purpose flour; 3/4 cup granulated sugar; 3/4 cup vegetable oil; 2 tablespoons finely chopped crystallized ginger; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 2 teaspoons vanilla; 2 eggs; 1 1/2 cups grated or finely shredded carrots (about 3 medium); 3 oz cream cheese, softened (from 8-oz package); 2 tablespoons butter or margarine, softened; 1 cup powdered sugar; 1 teaspoon vanilla; 3 tablespoons milk; Orange food color; Green bite-size chewy sour candies

55 Minutes Prep1 Hour 50 Minutes Total
16 Servings
290 Calories per Serving

Delight your guests with tasty ginger carrot cake with cream cheese glaze!

Ingredient List

Carrot Cake

1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
3/4 cup vegetable oil
2 tablespoons finely chopped crystallized ginger
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
2 eggs
1 1/2 cups grated or finely shredded carrots (about 3 medium)

Cream Cheese Glaze and Carrot Top

3 oz cream cheese, softened (from 8-oz package)
2 tablespoons butter or margarine, softened
1 cup powdered sugar
1 teaspoon vanilla
3 tablespoons milk
Orange food color
Green bite-size chewy sour candies

Preparation

Heat oven to 350°F. Place cooking parchment paper in bottom of 13x9-inch pan. (Use small amount of butter to make it stay, if needed.) Grease paper and sides of pan with shortening. In large bowl, beat all Carrot Cake ingredients except carrots with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes; stir in carrots. Pour into pan.
Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on cooling rack, about 30 minutes; remove from pan. Place on cutting board.
Meanwhile, in medium bowl, beat cream cheese and butter on low speed just until blended. Gradually stir in powdered sugar, vanilla and milk until thick glaze consistency. Stir in food color.
Cut cake in half lengthwise; cut off thin strip off each short side of cake. Using toothpicks, mark 2 -inch pieces on long side of each cake. Cut each half of cake into triangles with 2-inch base for each triangle. Place cake pieces on rack over parchment paper. Drizzle frosting over cake pieces using spoon. Cut candy in half lengthwise, then partially cut into thin strips, not cutting all the way through. Use small knife to make slit in cake for carrot top at top of triangle; insert candy. Store loosely covered in refrigerator.

Tips

Candied, or crystallized, ginger is fresh gingerroot that has been boiled in a sugar syrup and coated with sugar crystals. Look for it in the baking aisle or produce area of your supermarket. One-half teaspoon ground ginger can be used in place of the crystallized ginger.
The cake can be made a day ahead and stored loosely covered in refrigerator.

Nutrition Information

Servings: 16

Serving size: 1 Serving

Amount per serving (Calories ): 290

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	16g	25%
Saturated Fat	4&½g	22%
Trans Fat	0g	% Value not available
Cholesterol	40mg	13%
Sodium	270mg	11%
Total Carbohydrate	31g	10%
Dietary Fiber	1g	4%
Soluble Fiber	0g	% Value not available
Sugars	21g	% Value not available
Protein	2g	% Value not available
Vitamin D	Value not available	2%
Vitamin E	Value not available	6%
Calcium	Value not available	2%
Iron	Value not available	4%
Potassium	80mg	2%
Thiamin	Value not available	6%
Riboflavin	Value not available	8%
Niacin	Value not available	4%
Vitamin B6	Value not available	0%
Vitamin B12	Value not available	0%
Pantothenic Acid	Value not available	2%
Phosphorus	Value not available	4%
Magnesium	Value not available	0%
Zinc	Value not available	0%
Manganese	Value not available	8%
Selenium	Value not available	15%
Copper	Value not available	0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.