Cooking with Rena Lee

Carrot & Spice Cake

Yield:10

INGREDIENTS:
8 oz all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground ginger
1/2 tsp salt
6 oz light brown sugar
8 oz carrots, grated
2 pieces preserved ginger in syrup, drained and chopped
1 oz fresh ginger root, grated
2 oz seedless raisins
2 medium eggs, beaten
3 tbsp corn oil
juice of 1 medium orange
grated carrot, to decorate
preserved ginger, to decorate
ground ginger, to decorate
FOR THE FROSTING
8 oz low-fat soft cheese
4 tbsp confectioner's sugar
1 tsp vanilla extract
DIRECTIONS:
  1. Preheat the oven to 350`F. Grease and lin an 8in round cake pan with baking parchment.

  2. 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.

  3. Beat together the eggs, oil, and orange juice, then pour into the center of the well. Combine until well mixed.

  4. 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.

  5. 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.

  6. 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.

www.CookingWithRenaLee.com

Print Close