Carrot Top Ginger Cake | Gold Medal Flour US

Ingredients

• 1 1/4 cups Gold Medal™ all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup vegetable oil
• 2 tablespoons finely chopped crystallized ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 teaspoons vanilla
• 2 eggs
• 1 1/2 cups grated or finely shredded carrots (about 3 medium)
• 3 oz cream cheese, softened (from 8-oz package)
• 2 tablespoons butter or margarine, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3 tablespoons milk
• Orange food color
• Green bite-size chewy sour candies