Cooking with Rena Lee

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:

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.