Ingredients:-
8 ounces cream cheese.
1/4 cup butter.
3 cups powdered sugar.
1/4 cup crystallized ginger.
2 cups grated carrots.
2 cups granulated sugar.
2 cups vegetable oil.
4 eggs.
1/2 cup brown sugar.
3 cup all purpose flour.
1 tsp cardamon.
1 tsp ground ginger.
2 tsp baking powder.
2 tsp cinnamon.
1 tsp baking soda.
1/2 tsp ground nutmeg.
1/2 tsp ground black pepper.
1/2 tsp salt.
1/4 tsp ground cloves.
Method:-
MAKES 12 SERVINGS.For icing , place cheese and butter in a blender. Add powdered sugar, 1 cup at a time, on speed. Add crystallized ginger on speed blend 6 to 7 time . Refrigerate 2 to 3 hours.
Preheat oven to 350'F. Spray baking pan with nonstick cooking spray.
Combine carrots, sugar, oil, eggs and brown sugar in bowl of mixer. Blend on speed 1 to 2 minutes.
whisk flour, cardamon, ground ginger, baking powder, cinnamon, baking soda, nutmeg, black pepper, salt and cloves in medium bowl. Add to carrot mixture, mix well.pour into prepared pan.
Bake until toothpick inserted into center comes out clean. Cool in pan on wire rack.
Ice cake and serve immediately. Can be made 6 hours ahead, store in the refrigerator.
Thank you.
