CAKE:

1 c. sugar
1 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ginger
1/2 c. vegetable oil
2 eggs
1/4 c. dairy sour cream
1 1/2 c. grated carrots

Combine all dry ingredients in large mixing bowl. Stir in oil. Add eggs one at a time, mixing well after each one. Blend in sour cream and carrots.

Pour batter into 9x2 inch round cake pan. Bake on 350 degrees for 30-35 minutes or until top springs back. Take out and cool.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese
1/4 c. butter
1 tsp. vanilla
2 c. confectioners sugar

Beat cream cheese, butter and vanilla. Gradually add confectioners sugar, beating until smooth. If too thick, add a few drops of milk. Spread over cooled cake and serve.