Carrot Top Ginger Cake

CARROT TOP GINGER CAKE

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55 min Prep
1 hr 50 min Total
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16 Servings

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Delight your guests with tasty ginger carrot cake with cream cheese glaze!

Ingredient List
    Carrot Cake
  • Small check mark in a circle icon1 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon3/4 cup granulated sugar
  • Small check mark in a circle icon3/4 cup vegetable oil
  • Small check mark in a circle icon2 tablespoons finely chopped crystallized ginger
  • Small check mark in a circle icon2 teaspoons ground cinnamon
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1/4 teaspoon ground nutmeg
  • Small check mark in a circle icon2 teaspoons vanilla
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon1 1/2 cups grated or finely shredded carrots (about 3 medium)
    Cream Cheese Glaze and Carrot Top
  • Small check mark in a circle icon3 oz cream cheese, softened (from 8-oz package)
  • Small check mark in a circle icon2 tablespoons butter or margarine, softened
  • Small check mark in a circle icon1 cup powdered sugar
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon3 tablespoons milk
  • Small check mark in a circle icon Orange food color
  • Small check mark in a circle icon Green bite-size chewy sour candies
Preparation
  1. Heat oven to 350°F. Place cooking parchment paper in bottom of 13x9-inch pan. (Use small amount of butter to make it stay, if needed.) Grease paper and sides of pan with shortening. In large bowl, beat all Carrot Cake ingredients except carrots with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes; stir in carrots. Pour into pan.
  2. Bake 20 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on cooling rack, about 30 minutes; remove from pan. Place on cutting board.
  3. Meanwhile, in medium bowl, beat cream cheese and butter on low speed just until blended. Gradually stir in powdered sugar, vanilla and milk until thick glaze consistency. Stir in food color.
  4. Cut cake in half lengthwise; cut off thin strip off each short side of cake. Using toothpicks, mark 2 -inch pieces on long side of each cake. Cut each half of cake into triangles with 2-inch base for each triangle. Place cake pieces on rack over parchment paper. Drizzle frosting over cake pieces using spoon. Cut candy in half lengthwise, then partially cut into thin strips, not cutting all the way through. Use small knife to make slit in cake for carrot top at top of triangle; insert candy. Store loosely covered in refrigerator.
Tips
  • Candied, or crystallized, ginger is fresh gingerroot that has been boiled in a sugar syrup and coated with sugar crystals. Look for it in the baking aisle or produce area of your supermarket. One-half teaspoon ground ginger can be used in place of the crystallized ginger.
  • The cake can be made a day ahead and stored loosely covered in refrigerator.

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