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Carrot And Ginger Cake

Healthycooking's picture
Ingredients
  Butter 1 Teaspoon (For Greasing)
  All-purpose flour 1⁄2 Cup (8 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1 Teaspoon
  Ground ginger 2 Teaspoon
  Light muscovado sugar 3⁄4 Cup (12 tbs) (Use A Generous 3/4 Cup)
  Carrots 8 Ounce, grated (225 Gram)
  Ginger pieces 2 , preserved, chopped
  Grated fresh ginger root 1 Ounce (25 Gram)
  Seedless raisins 1⁄3 Cup (5.33 tbs)
  Eggs 2 , beaten
  Corn oil 3 Tablespoon
  Orange juice 3 1⁄2 Fluid Ounce (Extracted From 1 Fruit)
For frosting
  Low fat soft cheese 1 Cup (16 tbs)
  Confectioners sugar 4 Tablespoon
  Vanilla extract 1 Teaspoon
To decorate
  Grated carrot 3 Tablespoon
  Finely chopped preserved ginger 1 Tablespoon
  Ground ginger 1⁄2 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy
Preparation Time: 
45 Minutes
Cook Time: 
75 Minutes
Ready In: 
120 Minutes
Servings: 
6

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