Ginger Carrot Cake - Kraft Recipes Top
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Ginger Carrot Cake

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  • 1. Preheat oven to 350°F. Grease and flour 2 (9-inch) round cake pans. In large bowl, stir together flour, sugar, baking powder, and baking soda. In medium bowl, beat eggs; stir in carrot, oil, dried fruit and ginger. Stir egg mixture into flour mixture. Pour into prepared pans.
  • 2. Bake 30 - 35 minutes or until pick inserted near centers comes out clean. Cool in pans, on wire racks, for 10 minutes. Remove from pans, cool on racks.
  • 3. Make frosting: In a large mixing bowl, combine: cream cheese, softened; butter, softened; and orange juice. Beat with an electric mixer on medium speed until smooth. Gradually add sifted powdered sugar, beating until mixed. Gradually add in enough of an additional 2 1/2 - 2 3/4 cups sifted powdered sugar to make of spreading consistency. Stir in finely shredded orange peel. Fill and frost cake layers with frosting. Cover loosely and store cake or any leftovers in refrigerator for up to 2 days.

Special Equipment Needed


Recipe originally from Better Homes and Gardens.

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