Carrot, Root Ginger and Orange Cake
Preheat the oven to 175°C
6 fl ozs Sunflower Oil
6 ozs Caster Sugar
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.
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.