"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Ginger Carrot Cake Recipe

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This recipe for Ginger Carrot Cake, by , is from ET's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ellen Tharpe from BH & G


2 c. all purpose flour
2 c. sugar
2 tsp baking powder
1/2 tsp baking soda
4 eggs
3 c. shredded carrots
3/4 c. cooking oil
3/4 c. dried fruit bits
2 tsp grated fresh ginger or 3/4 tsp ground ginger
Orange Cream Cheese Frosting: 2 - 3 oz pkg cream cheese, softened
1/2 c. butter, softened
1 TB apricot brandy or Orange Juice
2 c. sifted powdered sugar
1/2 tsp orange peel

1 c. finely chopped pecans, toasted

Preheat oven to 350
Grease & flour 2 9" round cake pans
In large bowl, stir together flour, sugar, baking soda & powder. Set aside
In medium bowl, beat eggs; stir in carrots, oil, dried fruit, & ginger.
Stir into dry mixture until well mixed, then pour into cake pans
Bake for 30 to 35 minutes or until toothpick inserted in middle comes out clean.
Cool in pans 10 minutes then remove from pans & cool on wire racks
Prepare frosting by mixing butter & cream cheese & OJ until smooth.
Gradually add sugar until mixed. Add more sugar to make it spreading consistency.
Stir in orange peel
Frost cake & garnish with nuts &/or more orange peel
Keep refrigerated

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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