Carrot Cake with Ginger Cream Cheese Frosting

Carrot Cake with Ginger Cream Cheese Frosting

Ingredients

2 cups all purpose flour
4 large eggs at room temperature
1 1⁄2 cups vegetable oil
1 1⁄2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3⁄4 teaspoon grated nutmeg
3 cups coarsely grated carrots
1⁄2 cup chopped pecans

Frosting ingredients:

16 ounces cream cheese at room temperature
1 stick unsalted butter at room temperature
1 cup powdered sugar
1/2 tsp. Wakaya powdered ginger
2 teaspoons vanilla extract

Directions

Preheat oven to 325 degrees F. Sift flour, spices, baking powder, baking soda and salt on a large piece of parchment paper. In the bowl of a mixer fitted with a paddle attachment, beat vegetable oil and sugar until combined. Add eggs, one at a time, until each is incorporated. With the mixer on medium speed, gather your dry ingredients on the parchment paper in the shape of a cone and start adding the dry ingredients to the wet batter in the mixer bowl. Using the parchment paper helps with keeping the dry ingredients from spilling over the bowl. Stop mixing when ingredients are incorporated. Fold in carrots and nuts.

Prep a 9x13 pan by buttering the pan and placing a piece of parchment paper in the bottom of the pan. Place pan in the oven and bake for 55-60 minutes. Allow cake to cool in the pan until cool enough to handle, about 10 minutes. Turn cake out onto a rack, remove the parchment paper, and allow to cool completely on a rack.

To make the ginger cream cheese frosting, combine all the ingredients in the bowl of a mixer fitted with a paddle attachment. Beat until smooth.