Ingredients
1
tablespoon Gold Medal™ all-purpose flour
1/4
cup finely chopped crystallized ginger
1 1/4
cups Gold Medal™ all-purpose flour
3/4
cup granulated sugar
3/4
cup vegetable oil
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)
1
package (3 ounces) cream cheese, softened
1/4
cup butter or margarine, softened
2
cups powdered sugar
1
teaspoon vanilla
Preparation
Heat oven to 350°F. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Toss 1 tablespoon flour and the ginger to coat; set aside. In large bowl, beat all remaining Carrot Cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and ginger-flour mixture. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.
Meanwhile, in medium bowl, beat cream cheese and butter on medium speed until smooth. Gradually stir in powdered sugar and 1 teaspoon vanilla until smooth and spreadable. Spread Cream Cheese Frosting on cake. Store covered in refrigerator.
