Helen RandellMoist carrot and ginger cake
May 16th 2011 10:52
Before I launch into this post, I want to point out that as far as carrot flavoured cakes go, you don’t get much better than these little guys. However, working through my orange book with flowers on it, I came across this recipe for a moist carrot and ginger cake, and decided to give it a shot when I was in charge of bringing along a dessert to a family lunch.
The advantage of this cake, is that the quantities really do only make enough for one cake, not 50 little cupcakes like the other one, so there is a lot less work involved.
Leaving it until the morning to make the cake, I pulled myself out of bed to throw this together, and standing there in my dressing gown and uggboots, I was a bit concerned with the method. It is fairly straight-forward, but a bit odd compared to what I would usually do. You see, instead of creaming the eggs and sugar separately and then adding the dry ingredients, you actually mix all the dry bits together and then beat in the eggs and sugar to form your mix… I know! Odd! However, it does make it pretty easy.
The original recipe calls for chopped up glace ginger, but one of the lunchers is not a fan, so I omitted this and used ground ginger instead of cinnamon. The cake is certainly moist and delicious, and if you are looking for a simple carrot cake to make while still wearing your pyjamas – this is it.
Moist Carrot and Ginger Cake - serves 8 - can be frozen for up to 3 months
1 cup self-raising flour
1 teaspoon bi-carb of soda
1 teaspoon ground ginger
1 cup brown sugar
1 1/2 cups grated carrots
1 1/2 cups sultanas
2/3 cup oil
2 eggs, lightly beaten
FROSTING
60g cream cheese, softened
30g butter
1 teaspoon lemon rind
1 1/2 cups icing sugar
Grease a loaf pan and line with baking paper and preheat oven to 170 degrees. Sift flour, bicarb and spice into a bowl. Stir in sugar, carrots and sultanas. Stir in combined oil and eggs. Beat on medium speed for 5 minutes. Pour into prepared pan. Bake in oven for 1 hour. Stand for five minutes before turning out onto rack to cool. When cold, spread on frosting.
To make Frosting: Beat cream cheese, butter and lemon rind in a small bowl with an electric mixer until smooth. Gradually add sifted icing sugar until all combined and glossy.
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