My daughter and I have been cooking and baking today in the kitchen… I need to go to the shops and get some food shopping, we have no real butter in the house, so we scanned through some recipe books to see what we could make that didnt need butter.. we found this recipe and thought it sounded fab, plus my other half loves ginger cake and when he gets in from work later will love a bit of this with a cup of tea.
We had to improvise with some of the ingredients, and use what we had in the store cupboard, but think it will turn out just fine… I have written in red alongside the ingredients, what I used in place.
This 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.
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)
Finely chopped Stem Ginger
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