Author Topic: Carrot & Ginger Cake (Read 9147 times)

Townie · « **on:** March 09, 2008, 08:42:38 pm »

I wanted to make a cake yesterday and had no real butter in the fridge, just the spreadable kind in tubs...so I hunted through my recipe books for a cake that didnt need butter and found this one.... I have to say that it turned out rather well

Recipe for Carrot and Ginger cake was taken from the book “1000 Chocolate Baking and Dessert Recipes from Around the World” ISBN 1-405420093-6.

Ingredients:

Butter for greasing (I used ground nut oil)

280g Plain Flour

1 Tsp Baking Powder

1 Tsp Bicarbonate of Soda

2 Teaspoons Ground Ginger

Half a Teaspoon of Salt

175g Dark Muscavado Sugar

325g Grated Carrots

2 pieces chopped stem ginger

1 Tablespoon of grated fresh root ginger

55g Raisins (I used Dark Flame Large Raisins)

2 Eggs Beaten

3 Tablespoons sunflower oil (I used Ground Nut Oil)

Juice of 1 Orange (I used Organic Apple & Rubarb Juice)

For the Icing:

225g low fat cream cheese

4 tablespoons Icing Sugar

1 teaspoon Vanilla Essence (I used a scraping of seeds from a vanilla pod)

To Decorate:

Grated Carrot

Finely chopped Stem Ginger

Ground Ginger

METHOD:

Preheat the oven to 180 degrees C / 350 Degrees F / Gas 4
Grease and line a 20cm 8Inch round Cake tin with baking paper.
Sift the flower, baking powder, bicarbonate of soda, ground ginger and salt into a bowl.
Stir in the sugar, carrots, stem ginger, fresh root ginger and raisins.
Beat together the eggs, oil and orange juice and pour into the bowl.
Mix the ingredients together well.
Spoon the mixture into the tin and abke in the oven for 1 to 1 and a quarter hours until firm to the touch , or until a skewer inserted into the centre of the cake comes out clean, leave to cool in the tin.
To make the Icing.

Place the cream cheese in a bowl and beat to soften.
sift in the icing sugar and add the vanilla essence and mix well
Remove the cake from the tin and spread the icing on the top, decorate the cake and serve.

Serves 10 People

Fluffywelshsheep · « **Reply #1 on:** March 18, 2008, 05:32:19 pm »

you know my weakness townie lol

thank townie,
I always use marg or lard instead of butter
btw on the one show last night they have 'said that lard is better for you than butter'
Linz

Fluffywelshsheep · « **Reply #2 on:** March 18, 2008, 06:05:29 pm »

Quote from: Townie on March 09, 2008, 08:42:38 pm

Serves 10 People

or one linz

Blinkers · « **Reply #3 on:** March 18, 2008, 07:23:23 pm »

Now that's just greedy.......Am I jealous?.....you bet. Fortunately for me my OH is a great cook and does all the 'meals' but he's not yet ventured into cakes and puddings....although he is now baking break

Once we've moved I may just have a go.....although I'm not telling OH, or he'll keep reminding me!!!