Carrot & Spice Cake |
Yield:10
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INGREDIENTS: |
8 oz |
all-purpose flour |
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1 tsp |
baking powder |
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1 tsp |
baking soda |
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2 tsp |
ground ginger |
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1/2 tsp |
salt |
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6 oz |
light brown sugar |
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8 oz |
carrots, grated |
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2 pieces |
preserved ginger in syrup, drained and chopped |
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1 oz |
fresh ginger root, grated |
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2 oz |
seedless raisins |
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2 |
medium eggs, beaten |
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3 tbsp |
corn oil |
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juice of 1 medium orange |
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grated carrot, to decorate |
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preserved ginger, to decorate |
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ground ginger, to decorate |
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FOR THE FROSTING |
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8 oz |
low-fat soft cheese |
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4 tbsp |
confectioner's sugar |
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1 tsp |
vanilla extract |
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DIRECTIONS: |
- Preheat the oven to 350`F. Grease and lin an 8in round cake pan with baking parchment.
- Sift the flour, baking powder, baking soda, ground ginger, and salt into a mixing bowl. Stir in the sugar, carrots, preserved ginger, fresh root ginger, and raisins. Make a well in the center of the dry ingredients.
- Beat together the eggs, oil, and orange juice, then pour into the center of the well. Combine until well mixed.
- Spoon the mixture into the pan and smooth the surface. Bake in the oven for 1 - 1 1/4 hours, until firm to the touch, or until a skewer inserted into the center comes out clean. Cool in the pan.
- To make the frosting, place the soft cheese in a bowl and beat to soften. Sift in the confectioner's sugar and add the vanilla extract. Stir until combined.
- Remove the cake from the pan and smooth the frosting over the top. Serve decorated with grated carrot, preserved ginger, and a dusting of ground ginger.
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www.CookingWithRenaLee.com |
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