CONTEST DESSERT: Gingered Carrot Cake

GINGERED CARROT CAKE
(Adapted from the Better Homes and Gardens magazine recipe)
By BumbleBeeBoogie

Preheat the oven at 350 degrees F.
Your 9-inch round cake pans need to be at least 1-1/2 inches deep or the batter may flow over the sides of the pans when baking.

You also can use one 13 x 9 x 2-inch baking pan. The baking time will be a little longer, about 40 minutes. You may have a little of the orange frosting left over if using the one pan.

2 cups all-purpose flour
1-1/2 cups granulated white sugar
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1/2 teaspoon soda
4 large beaten eggs
3 cups finely shredded carrots
3/4 cup cooking oil
3/4 cup dried mix fruit bits
2 teaspoons grated gingerroot or 3/4 teaspoon ground ginger
1 recipe Orange Cream Cheese Frosting
1 cup toasted, finely chopped pecans, optional

Grease and flour two 9 x 1-1/2-inch round baking pans; set aside.

In a large mixing bowl, stir together the flour, sugars, baking powder and baking soda.

In another bowl, combine the eggs, carrots, oil, dried fruit, and gingerroot. Add the egg mixture to the flour mixture. With a spoon, stir until combined. Pour the batter into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks for 10 minutes. Remove the cakes from the pans. Cool thoroughly on the racks.

Orange Cream Cheese Frosting:

2 - 3-ounce packages cream cheese
1/2 cup softened butter
1 tablespoon apricot brandy or orange juice.
4-1/2 to 4-3/4 cups powdered confectioner's sugar
1/2 teaspoon orange zest, finely minced

In a bowl, beat together the cream cheese, butter, brandy or orange juice. Gradually beat in enough powered sugar to make the frosting spreadable. Stir in the minced orange zest. Makes about 2-3/4 cups of frosting.

Frost the tops and sides of the cake layers. Sprinkle the finely chopped pecans on top of the cake lighting pressing the nuts into the soft frosting.