Spiced Ginger Cake With Candied Cream

• 1 3/4 cups sugar
• 1 1/2 cups vegetable oil
• 4 large eggs
• 3 large carrots, finely grated
• 1 cup minced fresh ginger (about 1/2 pound)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 1/2 tablespoons ground ginger
• 2 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 1/2 cups chopped walnuts or pecans
• Garnish: fresh mint sprig, sugar

1. Beat sugar and oil at medium speed with an electric mixer 3 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in carrots and fresh ginger.
2. Combine flour and next 7 ingredients; gradually add to sugar mixture, beating at low speed until moistened. Stir in nuts.
3. Pour batter into a lightly greased 13- x 9-inch baking dish.
4. Bake at 350u0b0 for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack; serve with Candied Cream, and garnish, if desired.

sugar, vegetable oil, eggs, carrots, fresh ginger, flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground allspice, ground cloves, walnuts, mint sprig

Taken from www.myrecipes.com/recipe/spiced-ginger-cake-with-candied-cream (may not work)