Carrot et Ginger Cake
Ingredients
- 8 oz plain all-purpose flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1/2 tsp salt
- 6 oz light muscovado sugar
- 8 oz carrots grated
- 2 pieces stem ginger in syrup drained and chopped
- 1 oz root fresh ginger, grated
- 2 oz seedless raisins
- 2 medium eggs beaten
- 3 tbsp corn oil
- juice of 1 medium orange
frosting
- 8 oz low-fat soft cheese
- 4 tbsp icing confectioners' sugar
- 1 tsp vanilla essence extract
to decorate
- grated carrot
- stem fresh ginger
- ground ginger
Instructions
- Preheat the oven to 180°C/350°F/ Gas Mark 4. Grease and line a 20.5 cm (8 inch) round cake tin with baking parchment.
- Sift the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl. Stir in the sugar, carrots, stem ginger, root (fresh) ginger and raisins. Beat together the eggs, oil and orange juice, then pour into the bowl. Mix the ingredients together well.
- Spoon the mixture into the tin and bake in the oven for 1 - 1 1/4 hours until firm to the touch, or until a skewer
- inserted into the centre of the cake comes out clean.
- To make the frosting, place the soft . cheese in a bowl and beat to soften. Sift in the icing (confectioners') sugar and add the vanilla essence (extract). Mix well.
- Remove the cake from the tin (pan) and smooth the frosting over the top. Decorate the cake and serve.
Calories: 349 kcal
Carbohydrates: 47 g
Protein: 10 g
Fat: 14g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 57 mg
Sodium: 455 mg
Potassium: 232 mg
Fiber: 2 g
Sugar: 23 g
Vitamin A: 4093 IU
Vitamin C: 9 mg
Calcium: 225 mg
Iron: 2 mg