Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
4 SERVINGS
- 8 oz. cream cheese (softened)
- 4 Tbsp. butter (softened)
- 2 Tbsp. half and half
- 3 cups confectioners sugar
- 1/4 cup crystalized ginger
- 2 cups carrots (grated)
- 1 1/2 cups sugar
- 1/2 cup dark brown sugar
- 4 eggs
- 1 1/2 cups vegetable oil
- 2 1/2 cups unbleached flour
- 1 1/4 tsp. baking powder
- 1 tsp. soda
- 1 1/4 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cloves
- 1 Tbsp. cardamom
- 1 Tbsp. ginger
- 1/2 tsp. salt
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- Place cream cheese, butter and half and half in blender. Add confectioners sugar 1 cup at a time on speed 4 (puree) scraping down sides, if needed. Add crystallized ginger and pulse on speed 2 (chop) 6-7 times. Refrigerate 2 hours.
- Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray.
- Mix carrots, sugars, eggs and oil in bowl of KA Stand Mixer. Blend on setting 3 for 1 minute.
- Combine dry ingredients in medium bowl. whisk to combine. Add to carrot mixture and mix on setting 3 for 2 minutes. Pour into prepared pan and bake 40-45 minutes until tester comes out clean. Remove from oven and let cool before icing.
- Ice cake and serve immediately. Can be made ahead and stored in refrigerator 6 hours.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes