Carrot and Ginger Cake Recipe
Ingredients
| Butter for greasing | ||
| All-purpose flour - 1 1/2 cups | ||
| Baking soda | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Ground ginger | 2 Teaspoon | |
| Light muscovado sugar - generous 3/4 cup | ||
| Carrots | 8 Ounce | |
| Ginger pieces | 2 , preserved | |
| Ginger root | 1 Ounce, grated | |
| Seedless raisins | 1/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Corn oil | 3 Tablespoon | |
| Juice of 1 orange | ||
| Lowfat soft cheese - 1 cups | ||
| Confectioner’s sugar | 4 Tablespoon (Frosting:) | |
| Vanilla extract | 1 Teaspoon (Frosting:) | |
| Grated carrot | ||
| Finely chopped preserved ginger | ||
| Ground ginger | ||
Directions
GETTING READY
1) Preheat the oven to 350°F/180°C.
2) Grease or line an 8-inch/20-cm round cake pan with parchment paper.
MAKING
3) In a large bowl, Sift together flour, baking soda, baking powder, ground ginger, and salt.
4) Stir in the raisins, carrots, preserved ginger, gingerroot, and sugar.
5) Beat the eggs, orange juice and oil together, then pour into the bowl and mix well.
6) Spoon the mixture in greased pan and bake in heated oven for 1-1 1/4 hours, or until firm to the touch, or a skewer inserted into the center of the cake comes out clean.
7) Let the cake cool completely.
8) Make the frosting by beating the cheese until soft.
9) Sift in the sugar and add the vanilla extract and mix well.
10) Remove the cake from the pan and smooth the frosting over it.
SERVING
11) serve the cake with the decoration of preserved ginger, grated carrot and ground ginger.
1) Preheat the oven to 350°F/180°C.
2) Grease or line an 8-inch/20-cm round cake pan with parchment paper.
MAKING
3) In a large bowl, Sift together flour, baking soda, baking powder, ground ginger, and salt.
4) Stir in the raisins, carrots, preserved ginger, gingerroot, and sugar.
5) Beat the eggs, orange juice and oil together, then pour into the bowl and mix well.
6) Spoon the mixture in greased pan and bake in heated oven for 1-1 1/4 hours, or until firm to the touch, or a skewer inserted into the center of the cake comes out clean.
7) Let the cake cool completely.
8) Make the frosting by beating the cheese until soft.
9) Sift in the sugar and add the vanilla extract and mix well.
10) Remove the cake from the pan and smooth the frosting over it.
SERVING
11) serve the cake with the decoration of preserved ginger, grated carrot and ground ginger.
Chef
