This is like a carrot cake with Rocket fuel as the fresh ginger knocks it out of this world.
It is a great cross between gingerbread and a fruited carrot cake, you may add orange zest to it and decorate it with the same but why spoil something this great?
use a well buttered 13x9x2inch ovenproof dish
Preheated oven 350F
3 cups all purpose flour (or 50:50 wholewheat and all purpose..if using this add 3tbsp milk extra)
Sift into this:
2tsp baking powder
2tsp baking soda
3tsp grated ginger
1/2 tsp salt
2 cups packed brown sugar
2 cups grated raw carrot
1/2 cup chopped crystallized ginger
2inches fresh ginger root grated, & juice
1 cup raisins (or chopped apricots or chopped prunes, or chopped dates)
Mix very well and set aside.
Whisk together very well:
3 large eggs beaten
6tbsp vegetable oil
1 cup milk
Then stir this into the dry ingredients. Mix very well.
Then pour into the greased dish.
Smooth out the top and bake middle of oven on a lined cookie sheet for 1 - 1/4 hours or until top is firm to touch and a wooden toothpick comes out clean.
remove from oven and cool in pan on wire rack.
Frosting:
1 pound cream cheese at room temp
8tsp/ 3/4 cup powdered sugar
flavoring of choice ( lemon extract,vanilla extract, almond extract, citrus zest & etc.)
Beat the cream cheese until light and whipped and gradually add the powdered sugar.
Add any flavorings (sometimes vanilla can darken the frosting), I prefer mine without any flavorings and just let the fresh ginger in the cake take over.
When completely frosted and chilled cut into bars or squares, and keep them small, not handfulls..lol.
These little cakes pack a big punch and are great for parties, if you double the recipe still bake in 2 pans.
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