This cake is a winner. It was moist and tasty. It's quick and easy to bake. We had the cake without the cream cheese frosting and it was still yummy. It certainly was enjoyed at our last outing. We all grow ginger at home and macadamia nuts or pecans, which also grow locally, could also be substituted for the walnuts. Now I wonder if pineapple could be substituted, partly or fully, for the carrot?? What about sweet potato?? Add your comments below.
Ingredients
1 cup self raising flour
Ingredients
1 cup self raising flour
1tsp
bicarbonate of soda
1/2 tsp ground cinnamon
1/2 tspn ground cloves
1 cup brown sugar firmly packed
1 1/2 cups grated carrot
1/2 cup raisins
1/2 cup finely chopped Buderim Naked ginger
1/2 cup finely chopped walnuts
2/3 cup vegetable oil
2 eggs lightly beaten
Frosting
60g softened cream cheese
30g soft margerine
1 tsp finely grated lime rind (optional)
1tsp lime juice
1/1/2 cups icing sugar mix
Method
Preheat oven to 160 degrees C
Grease 14cm x 25cm loaf pan, line base with paper, grease paper Sift flour, soda and spices into bowl
Stir in sugar, carrot, sultanas, ginger and nuts
Stir in combined oil and eggs
Beat on medium speed with electric mixer for 5 minutes
Pour into prepared pan
Bake at 160 degrees C for about 60 – 70 minutes
Stand 5 – 10 minutes before turning onto wire rack to cool
Cream Cheese Frosting:
Beat cream cheese, margarine and lime rind and juice in small bowl with electric mixer until smooth, gradually beat in sifted icing sugar. When cake is cold, spread with frosting and top with a few walnuts.
No comments:
Post a Comment