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.
I shouldn’t have come here. I’m homesick again. And mad for ginger cake……not your fault of course Grannymar. Oh, the pain of being an exile…..
Maria G – Sorry to make you homesick. The ginger in this one is quite strong, since it is the root grated.
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
XO
WWW
WWW – That sounds interesting, let me know how it goes.
Yuuum, sounds very delicious, GM. Especially the icing.
Blessings, my friend ~ Maxi
Ooops, been meaning to ask how to subscribe to your blog, GM.
Blessings ~ Maxi
I wish I could eat it. Dianne
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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