Ginger Carrot Cake

ingredients4eggs, lightly beaten2cups all-purpose flour1 3/4cups sugar2teaspoons baking powder1/2teaspoon baking soda1/4teaspoon salt4cups finely shredded carrots2/3cup cooking oil1/4cup orange juice2teaspoons grated fresh ginger or 3/4 tsp. ground ginger1cup walnuts, toasted and finely chopped (optional)1recipe Double-Cream Cheese Frostingdirections1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350 degrees F. Grease two 9-inch round cake pans; line bottoms with waxed or parchment paper; set aside.2. In large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl combine eggs, carrots, oil, orange juice, and ginger. Stir egg mixture into flour mixture, stir in nuts. Spread batter in prepared pans. Bake 30-35 minutes or until pick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool thoroughly on racks.3. Prepare Double-Cream Cheese Frosting. Place one layer flat side down on plate; spread 3/4 cup frosting. Stack second layer flat side down; spread remaining frosting on top and sides. Makes 12 servings.Double-Cream Cheese FrostingYield: 2-1/2 cupsStart to Finish 15 minsingredients18 ounce package cream cheese, softened2tablespoons whipping cream1/4teaspoon salt5 - 5 1/2cups powdered sugardirections1. In large bowl beat together on low speed cream cheese, whipping cream, and salt until fluffy. Gradually beat in powdered sugar. Makes 2-1/2 cups.nutrition facts (Ginger Carrot Cake)Servings Per Recipe 12 cal. (kcal) 607, Fat, total (g) 22, chol. (mg) 95, sat. fat (g) 7, carb. (g) 100, fiber (g) 2, pro. (g) 5, vit. A (IU) 6365, vit. C (mg) 5,sodium (mg) 316, calcium (mg) 101, iron (mg) 2,Percent Daily Values are based on a 2,000 calorie diet