Ingredients
4 large eggs
1 1/2 cups vegetable oil
1 3/4 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon Jamaican ginger
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter, softened
6 or 7 blocks of Philadelphia cream cheese, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 teaspoon Jamaican ginger
chopped pecans (opp)
Preparation
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix dry ingredients- flour, baking soda, baking powder, salt and cinnamon and ginger. Stir in carrots. Fold in pecans. Mix in egg mixture. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar, ginger and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.
