Carrot-ginger raisin cake
Carrot-ginger raisins cake is a desert like no other. This cake is tasty, moist and crunchy. It is healthy too. The cake can be served plain, dusted with confectioners sugar or frosted. Either ways Carrot-ginger raisin cake will be delicious as a cake or for desert.
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Servings: 4 people
Ingredients
- 1 cup Whole-wheat flour/all-purpose flour
- ¾ cup granulated sugar light brown
- 2 eggs lightly beaten
- 1½ cup carrots grated
- 1 inch fresh ginger peeled and grated
- ¾ cup olive oil/canola oil
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup raisins
- ½ cup chopped walnuts
- butter/margarine or oil for greasing the pan
Instructions
Step 1:
- Pre-heat oven to 325°F (162°C)
- Grease and flour the cake pan or use a parchment paper to line the bottom of the pan
Step 2:
- In a large bowl, mix the dry ingredients together
- In another bowl, combine oil, sugar (honey), eggs, carrots and ginger
- Mix the carrot mixture with the dry ingredients and mix with a spatula to combine.
- Add raisins and walnuts and fold into the mixture ensuring that you do not overmix.
Step 3:
- Pour the mixture into the prepared cake pan to almost the top. Make sure that the batter is levelled well.
- Bake in the pre-heated oven for 40 minutes or until the test for doneness returns positive results.
- Remove the oven and let the cake cool in the pan for about 10 minutes before removing it for further cooling or serving.
- Serve with tea or coffee or as desert.
Notes
Substitute sugar with honey of equal amounts. You can also reduce the amount of sugar to 1/2 cup if desired.
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