Spiced Ginger Cake With Candied Cream

Recipe from

Southern Living

Recipe Time

Prep: 20 Minutes
Bake: 50 Minutes


1 3/4 cups sugar
1 1/2 cups vegetable oil
4 large eggs
3 large carrots, finely grated
1 cup minced fresh ginger (about 1/2 pound)
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 1/2 tablespoons ground ginger
2 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1 1/2 cups chopped walnuts or pecans
Garnish: fresh mint sprig, sugar


Beat sugar and oil at medium speed with an electric mixer 3 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in carrots and fresh ginger.

Combine flour and next 7 ingredients; gradually add to sugar mixture, beating at low speed until moistened. Stir in nuts.

Pour batter into a lightly greased 13- x 9-inch baking dish.

Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack; serve with Candied Cream, and garnish, if desired.

Marie A. Davis, Charlotte, North Carolina,

Southern Living

December 2004
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