Ingredients

Crystalized Ginger Icing

• 8 oz. cream cheese, softened
• 4 tablespoons butter, softened
• 2 tablespoons half and half
• 3 cups confectioners sugar
• 1/4 cup crystalized ginger

Cake

• 2 cups grated carrots (6-7)
• 1 and 1/2 cups sugar
• 1/2 cups dark brown sugar
• 4 eggs
• 1 and 1/2 cups vegetable oil
• 2 and 1/2 cups unbleached flour
• 1 and 1/4 teaspoon baking powder
• 1 teaspoon soda
• 1 and 1/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cloves
• 1 tablespoon cardamom
• 1 tablespoon ginger
• 1/2 teaspoon salt

Method

• Place cream cheese, butter and half and half in KitchenAid Blender. Add confectioners sugar 1 cup at a time on speed 4 (puree) scraping down sides, if needed. Add crystalized ginger and pulse on speed 2 (chop) 6-7 times. Refrigerate 2 hours.
• Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray.
• Mix carrots, sugars, eggs and oil in bowl of KitchenAid Stand Mixer. Mix on setting 3 for 1 minute.
  
• Combine dry ingredients in medium bowl. whisk to combine. Add to carrot mixture and mix on setting 3 for 2 minutes. Pour into prepared pan and bake 40-45 minutes until tester comes out clean. Remove from oven and let cool before icing.
• Ice cake and serve immediately. Can be made ahead and stored in refrigerator 6 hours.