2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1 ¼ cup canola oil*
4 large eggs
3 cups grated carrots
2 tablespoons minced fresh ginger
Preheat the oven to 350 degrees Fahrenheit. Butter desired cake pan (it makes enough for two 9-inch cake pans, but I used an 11×13-inch square pan) and line pan with parchment paper. Butter and flour the parchment paper, then tap out excess flour.
Whisk flour, baking soda, salt and cinnamon in a medium bowl.
Whisk sugar and oil in a large bowl until well blended. Whisk in eggs one at a time. Add the flour mix and stir until blended. Stir in the carrots and ginger. Pour the batter into pan(s).
Bake until a tester toothpick inserted into the center of the cake comes out clean. Times vary depending on the pan.
*I used a cup of apple sauce and ¼ cup of oil instead, and the cake came out perfectly moist.
Cream cheese frosting
2 8-oz packages cream cheese
2 tablespoons butter, room temperature
1 teaspoon vanilla extract
scant 2 cups powdered sugar
Beat the first three ingredients in a large bowl until light and fluffy. Gradually beat in sugar. Cover and refrigerate until the frosting is firm enough to spread, at least 15 minutes.
Read Ellis’s blog, PlateofWander.com.
