Carrot Ginger Cake Recipe

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Carrot Ginger Cake Recipe

(Healthy Cake Recipe)

Ingredients:  Serves 10,  Oven: Preheat to 180C

Butter, for greasing

225 g (8 oz) plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

2 teaspoons ground ginger

teaspoon salt

175 g (6 oz) light muscovado sugar

225 g (8 oz) carrots, grated

2 pieces chopped stem ginger

25 g (1 oz) grated fresh root ginger

55 g (2 oz) seedless raisins

2 medium eggs, beaten

3 tablespoons corn oil

juice of 1 orange

 

Frosting:

225 g (8 oz) low-fat soft cheese

4 tablespoons icing sugar

1 teaspoon vanilla essence

 

To decorate:

carrot, grated

stem ginger, chopped finely and ground

 

Method:

Grease and line a 20-cm/8-inch round cake tin with baking paper.  Sift the flour, 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, in a separate bowl, then pour into the cake mixture.  Mix the ingredients together well.  Spoon the mixture into a tin and bake in the preheated oven for 1 - 1 hours, until firm to the touch or until a fine skewer inserted into the center 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 sugar and add the vanilla essence.  Mix well.  Remove the cake from the tin and smooth the frosting over the top.  Decorate the cake and serve.

 

Note:  You could serve this hot or cold, but the cake improves after a day or two.

 

Nutrient Value Per Serving:

249 calories

6 g total fat (1 g saturated fat)

28 g sugars

7 g protein

46 g carbohydrates

 

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