Gingered Carrot Cake

Total Time: 1 hr 47 mins Preparation Time: 1 hr 15 mins Cook Time: 32 mins

Ingredients

• Servings: 12
• 1 1/2 cups vegetable oil
• 2 cups sugar
• 4 large eggs
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 cups grated carrots
• 1 (8 ounce) package cream cheese, softened
• 1 cup butter, softened
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 6 cups powdered sugar
• chopped pecans
• lemon slice

Recipe

• 1 preheat oven to 350°; spray 3 (9-inch) round cake pans with nonstick baking spray with flour.
• 2 in a large bowl, combine oil, sugar, and eggs; beat at medium-high speed with a mixer until creamy.
• 3 add lemon zest, beating until combined.
• 4 in another bowl, combine flour, baking powder, ginger, baking soda, salt, cinnamon, and nutmeg.
• 5 gradually add oil mixture, beating until combined.
• 6 stir in grated carrot.
• 7 spoon batter into prepared pans, and bake for 18-22 minutes or until a pick comes out clean.
• 8 let cool in pans for 10 minutes.
• 9 remove from pans, and cool completely on wire racks.
• 10 prepare frosting-in a bowl, combine cream cheese, butter, lemon zest, and lemon juice; beat to medium speed with a mixer until creamy.
• 11 gradually add sugar, beating until smooth.
• 12 spread frosting between layers and on top and sides of cake.
• 13 garnish with chopped pecans (on sides of cake) and lemon slice (twisted) on top.