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Ginger and Carrot Cake

05 Jun

Carrot Cake sits up in the ranks with lemon meringue pie as one of my all-time, never-get-sick-of-it, faves.  I must say though, I have often wondered who was the first person to look at a carrot and wonder what it would be like baked in a cake…

I have always been on the prowl for ideas for jazzing up the classic carrot cake and I think I have finally found the recipe that does that.  The addition to ginger to this lovely, moist cake is lovely and yet subtle enough to compliment the other flavours.

The recipe I used called for glace ginger, however I opted to use some minced ginger from a jar.

Ingredients

  • 1 cup (250mL) self-raising flour
  • 1 teaspoon (5mL) bicarbonate of soda
  • ½ teaspoon (2.5mL) ground cinnamon
  • ½ teaspoon (2.5mL) ground cloves
  • 1 cup (250mL) brown sugar, firmly packed
  • 1½ cups (375mL) carrot, finely grated (about 2 large carrots)
  • ½ cup (125mL) sultanas
  • ½ cup (125mL) glacé ginger, finely chopped
  • ½ cup (125mL) walnuts, finely chopped
  • 2/3 cup (80mL) oil
  • 2 eggs, lightly beaten

For the cream cheese frosting:

  • 60g packaged cream cheese, softened
  • 30g soft butter
  • 1 teaspoon (5mL) grated lemon rind (I added a touch of orange rind to mine and it really popped, yum!)
  • 1½ cups (375mL) icing sugar

Method

  1. Grease 14cm x 25cm loaf pan (or 20cm x 20cm cake tin), line base with paper, grease paper.
  2. Sift flour, soda and spices into a bowl, stir in sugar, carrot, sultanas, ginger and nuts; stir in combined oil and eggs.
  3. Beat on medium speed with an electric mixer for 5 minutes.
  4. Pour into the prepared pan.
  5. Sprinkle with chopped walnuts. Try and do a better job at it than I did. ‘Sprinkling’ is not on my list of awesome skills.
  6. Bake in a moderately slow oven for about an hour.
  7. Stand 5 minutes before turning onto a wire rack to cool.
  8. When cold, spread with frosting.
  9. Beat cream cheese, butter and lemon rind in a small bowl with an electric mixer until smooth, gradually beat in sifted icing sugar.

Suitable to freeze for three months. Not suitable to microwave.

Recipe Source

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3 Comments

Posted by on June 5, 2010 in Devilish Desserts

 

3 responses to “Ginger and Carrot Cake

  1. Chanel

    June 5, 2010 at 8:29 pm

    Carrot cake is pretty much the only sliced cake I would buy at my school canteen – ginger and carrot get along well, especially glace, yummy

     
  2. delishdinners

    June 5, 2010 at 9:12 pm

    I’ve never tried glace ginger before. Will definitely need to find some and give it a whirl!

     
  3. delishdinners

    June 5, 2010 at 9:13 pm

    Next time I will make it in my loaf pan and then thickly slice and butter them, yummo. And more nuts, gotta have more nuts.

     

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