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Carrot and Ginger cake
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115g Plain Flour
115g Wholemeal Flour
1 tsp. Baking Powder
1 tsp. Bicarbonate of soda
2 tsp. ground ginger
1/2 tsp. salt
175g light muscovado sugar
225g grated carrots
25g fresh root ginger, grated
60g raisins
2 beaten eggs
3 Tbls. corn oil
Juice of 1 orange (keep zest for decoration)
Frosting
225g Low fat soft cheese
Icing sugar
1 tsp. Vanilla essence
Ground ginger and mixed spice to taste
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Preheat oven to 180oC/350F/Gas 4.
Grease and line an 8 inch tin.
Sift plain flour, baking powder, bicarbonate of soda, ground ginger and salt into large bowl.
Stir in sugar, carrots, fresh ginger and raisins. Beat oil, eggs and orange juice, pour into bowl and mix well.
Spoon mixture into tin, bake for 60-75 minutes until firm to the touch.
To make the frosting put cheese, icing sugar, vanilla essence, ground ginger and mixed spice into a bowl. Stir well until thick.
Remove the cake from the tin and smooth the frosting over the top. Decorate by sprinkling ginger over the top and orange zest.
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Preparation Time: |
Serves: 10 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Lesley Robson
United Kingdom |
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