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1
Preheat oven to 350u00b0F.
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2
Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out).
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3
In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard.
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4
Sift all dry ingredients together.
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5
On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
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6
Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
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7
Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
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8
Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time.
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9
Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes.
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10
Turn cakes out onto baking racks, and allow to cool completely before frosting.
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11
Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.
