Carrot Ginger Cake

Ingredients

• 1 oz (30 ml) Ginger Reàl
• 1 oz (30 ml) Piña Reàl
• 
  For cake:
• Butter, for pans
• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
  
• 
  [PRODUCT 1]
• 3 large eggs
• 1 1/2 cups canola oil
• 2 cups finely grated carrots
• 1 teaspoon vanilla extract
  
• 
  [PRODUCT 2]
  
• 1 cup sweetened shredded coconut
• 1 cup chopped nuts 
  
• 
  For cream cheese frosting:
• 6 oz cream cheese, softened
• 6 tablespoons butter, softened
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to  350ªF. Grease two 8-inch round cake pans with butter.
2. For the cake, combine flour, cinnamon, baking soda, and salt in a bowl. Combine the remaining ingredients in a separate bowl. Stir the dry ingredients into the wet ingredients. Pour into prepared pans and bake for 1 hour. Cool completely on a rack.
3. For the frosting, combine all ingredients with an electric mixer until smooth and spreadable. 
4. Place one cake layer on a platter and spread the top with frosting. Add the other layer, and spread top and sides with remaining frosting.  Refrigerate until ready to serve.