Is the aroma of fresh ginger your idea of heaven? Then your menu needs these mini carrot loaves with ginger in the cake and in the cream cheese frosting!
What You Need
Original recipe yields 35295 servings
1-1/4 cups flour
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup unsalted butter, softened
1/2 cup packed dark brown sugar
2 large egg s
1-1/2 tsp. vanilla
1 cup grated carrot s
2 Tbsp. grated fresh ginger
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 Tbsp. grated fresh ginger
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Let's Make It
Preheat oven to 350 degrees. Butter and flour loaf pans and set aside. Omit this step if using disposable paper pans.
Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Beat in carrots and ginger until fully incorporated.
Divide batter between three mini loaf pans or a single standard loaf pan.
Bake at 350 degrees Fahrenheit until toothpick inserted in center comes out clean; approximately 25-30 minutes for mini loaves or 40-45 minutes for standard loaf.
For the frosting, beat together PHILADELPHIA Cream Cheese, confectioners’ sugar and grated ginger until light and fluffy. Spread over cooled loaves.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
3 (5 ¼ x 2 ½ inch mini loaves) or one (9x5 inch) loaf
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.