Food Monday ~ Carrot, Root Ginger and Orange Cake

Carrot, Root Ginger and Orange Cake
Preheat the oven to 175°C

6 fl ozs Sunflower Oil
6 ozs Caster Sugar
3 Eggs
4 ozs Walnuts (optional)
10 ozs Carrots, peeled & grated
2” root ginger, peeled & grated
zest of ½ an Orange
6 ozs Plain Flour
1 teaspoon Bicarbonate Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1 teaspoon Salt
Place the oil, sugar and eggs in a bowl.  Beat well.  Roughly chop nuts.  Wash, peel and grate the carrots & root ginger.  Add carrots, root ginger & nuts to oil mixture with orange zest, flour, bicarbonate of soda, baking powder, cinnamon and salt.  Mix well and pour into 2 greased and lined 2lb loaf tins**.  Bake for approx 1 hour.

For icing:
8 ozs icing sugar    2-3 tablespoons orange juice
Mix the sugar into the juice and spoon over the warm cake.

** My mixture filled a 9 inch ring tin & a 2lb loaf tin.

9 thoughts on “Food Monday ~ Carrot, Root Ginger and Orange Cake

  1. Grannymar Post author

    Maria G – Sorry to make you homesick. The ginger in this one is quite strong, since it is the root grated.

  2. wisewebwoman

    I am going to substitute blueberries for the carrots in this (I have a load of blueberries) and see how it turns out as in my bbjam I always use orange and ginger.
    thanks for the inspiration, GM

  3. Grannymar Post author

    Dianne – Mammy was fond of saying “A little of what you fancy, does you good!”

    Maxi – Next time I might use more juice and less sugar in the icing.

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