Carrot Ginger Snack Cake

I love a snack cake especially when it’s in sheet form making it easy to frost and serve. You’ll enjoy the ease of preparation for this carrot cake that is extra moist from fresh grated ginger. If the cooler weather has you itching to bake, this is your recipe. If you’re menu planning in anticipation of house guest, or simply in need of a simple sweet to end a meal, this is your recipe. Feel free to sprinkle the frosting with chopped nuts or add a drizzle of caramel sauce. I’d love to see your version of this cake so DM me @y_delicacies.

Carrot and Ginger Cake

Yvette Jemison YDelicacies.com

Servings: 12

CAKE

2 cups sugar

1 1/2 cups vegetable oil

4 eggs 

2 teaspoons vanilla

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

2 cups flour

3 cups grated carrots

2 Tablespoons fresh grated ginger

FROSTING

1 8-ounce block cream cheese, room temperature

8-ounces (2 sticks) butter, room temperature

1 teaspoon vanilla extract

¾ cup powdered sugar

 CAKE

1. Preheat oven to 350F.  Grease and flour a 9x13-inch baking pan. Tap out excess flour.

2. In large mixing bowl using an electric mixer on medium speed, mix sugar, oil, eggs and vanilla until well combined.  Add baking soda, baking powder, cinnamon and salt and mix until well combined. 

3. Reduce the speed to low and add flour and mix until combined.

4. Add carrots and ginger and mix on low speed just until combined.  

5. Pour into prepared pan. Bake in center of oven until the center is firm and a tester inserted into the cake comes out clean, about 60 minutes.

6. Let the cake cool completely in the pan, covered with a dish towel, before frosting. 

FROSTING

1. In a large bowl using an electric mixer on medium speed, beat the cream cheese, butter and vanilla until well combined and whipped. With the mixer on low speed, add the powdered sugar and mix until combined.

2. Spread the frosting over the top of the cooled cake. Serve at room temperature

Do Ahead: Cake can be baked and frosted 2 days ahead. Chill until icing is solid , then cover with plastic wrap and store in the refrigerator.  Bring to room temperature before serving. Cake can be baked 3 days ahead, cooled, tightly wrapped and refrigerated for 3 days before frosting.  Cake can be baked, cooled, placed on a cake board, tightly wrapped and frozen, unfrosted, up to 1 month.  Thaw and top with frosting.