Ginger Carrot Cake

• Cake
• 2 c flour
• 2 c granulated sugar
• 2 tsp baking powder
• 31/2 tsp baking soda
• 4 eggs
• 3 c finely shredded carrot
• 3/4 c cooking oil
• 3/4 c mixed dried fruit bits
• 2 tsp grated fresh ginger or 3/4 tsp ground ginger
• 1 c finely chopped pecans, toasted (opt)
• Frosting
• 2 3 oz pkg cream cheese
• 1/2 c butter
• 1 tbsp apricot brandy or orange juice.
• 1/2 tsp orange peel

1. 1. Preheat oven to 350. Grease anf flour 2 9 x 1- 1/2" round cake pans. Set aside
2. 2. In large bowl, stir tog flour, sugar, baking powder and baking soda. Set aside.
3. 3. In med bowl, beat eggs, stir in carrot, oil, dried fruit bits, and ginger. Stir egg mixture into flour mixture. Pour batter into prepared pans.
4. 4. Bake for 3035 min or until toothpick inserted in center comes out clean. Cool pans on wire rack for 10 min. Remove from pans. Cool completely on racks.
5. 5. Prepare orange-cream cheese frosting. Fill and frost cake layers with frosting. If desired, press toasted pecans onto the side of the cake.
6. 6. Cover loosey and store cake or any leftovers in the refrigerator for up to 2 days.

cake, flour, sugar, baking powder, baking soda, eggs, carrot, cooking oil, mixed dried fruit bits, ginger, pecans, frosting, cream cheese, butter, brandy, orange peel

Taken from www.epicurious.com/recipes/member/views/ginger-carrot-cake-1216594 (may not work)