Sunday, 16 May 2010

Carrot and Ginger Cake

I'm going to be making this for my friend's birthday next weekend. It doesnt really need a topping but you can blend quark and icing sugar with some lemon juice and zest to make it a little more fancy. It's a slightly moister cake, but its a lovely combination with the ginger.

Carrot and Ginger Cake
Serves: 12
100g plain flour
100g whole wheat flour
1 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 egg
2 egg whites
25ml olive oil
100g honey
10g fresh ginger
45 g raisins
1 tsp ground ginger
350g carrots, peeled and grated
1/4 cup fresh orange juice

Preheat the oven to 150C and clean a 8 inch silicone mould, or use 2 smaller moulds if you intend to put filling in between to make a layer cake.
Grate the carrots into a colander and gently press out some of the water.
Combine the dry ingredients in a small bowl.
In a large bowl beat together the wet ingredients until well combined; when you scrape a spoon or whisk along the bottom of the bowl it shouldn’t get stuck in a layer of honey. Stir in the grated carrots, then add the dry ingredients, mixing thoroughly.
Scrape into the prepared tin(s), level the top, and bake for 60mins or until a skewer inserted in the middle comes out clean.
Cool in the tin for ten minutes, then remove and allow to cool.

139 calories per serving, 2.7g F, 0.5g SF, 26.9g C, 11.1g S, 2.5g Fb, 3.6g P

1 comment:

  1. This was yummy, thank you Rebecca.
    Ohh quark, that's why the icing wasn't fatty compared to philadelphia (cream cheese) icing, which I always use when I make carrot cake.

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