2 c All-purpose flour 3/4 c Cooking oil
2 c Sugar 3/4 c Dried fruit bits
2 ts Baking powder 2 ts Grated gingerroot — OR
1/2 ts Baking soda 3/4 ts Ground ginger
4 Eggs — beaten 1 Recipe Orange Cream Cheese
3 c Finely shredded carrots Frosting (recipe follows)
———————ORANGE CREAM CHEESE FROSTING———————
1 c Toasted, finely chopped 1 tb Apricot brandy — OR
Pecans — optional 1 tb Orange juice
2 3 oz pkg cream cheese 4 1/2 To 4 3/4 c powdered sugar
1/2 c Margarine or butter — 1/2 ts Finely shredded orange peel
Softened
Grease and flour two 9×1-1/2-inch* round baking pans; set aside.
In a large mixing bowl stir together flour, sugar, baking powder, and
baking soda. In another bowl combine eggs, carrot, oil, dried fruit,
and gingerroot. Add egg mixture to flour mixture. With a spoon, stir
till combined. Pour batter into prepared pans.
Bake in a 350~ oven for 30 to 35 minutes or till a toothpick inserted
near center comes out clean. Cool on wire racks for 10 minutes. Remove
cakes from pans. Cool thoroughly on racks.
Frost tops and sides with orange cream cheese frosting. To add texture
to frosting, use a cake comb. If desired, press nuts on sides of cake.
Makes 12 to 15 servings.
*NOTE: Your 9-inch round cake pans need to be at least 1-1/2 inches
deep or the batter may flow over the sides of the pans when baking.
You can also use one 13x9x2-inch baking pan. Bake about 40 minutes or
till done. Frost with orange cream cheese frosting (you may have a
little left over).
ORANGE CREAM CHEESE FROSTING:
In a bowl beat together cream cheese, margarine or butter and apricot
brandy or orange juice. Gradually beat in enough powdered sugar to
make frosting spreadable. Stir in orange peel.
Makes 2-3/4 cups.
Per serving: Calories 581; fat 28 g (sat fat 7 g); cholesterol 87 mg;
sodium 282 mg; carbohydrate 79 g; fiber 1 g; protein 6 g. Daily value:
Vitamin A 97%; vitamin C 5%; calcium 7%; iron 11%.
Yields
12 servings