Carrot and Ginger Cake

By soccercat

Ingredients

• Butter for greasing
• 1-1/2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baling soda
• 2 tsp. ground ginger
• 1/2 tsp. salt
• 7/8 scant cup firmly packed brown sugar
• 8 oz. grated carrots
• 2 pieces chopped preserved ginger
• 1 tbs. grated fresh gingerroot
• 1/3 cup seedless raisins
• 2 medium eggs, beaten
• 3 tbs. corn oil
• juice of 1 orange

Details

Servings 10
Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Pre-heat the oven to 350 degrees. Grease and line an 8 inch round cake pan with parchment paper.

Sift the flour, baking powder, baking soda, ground ginger, and salt into a large bowl. Stir in the sugar, carrots, preserved ginger, fresh gingerroot, and raisins. Beat the eggs, oil and orange juice together, then pour into the bowl. Mix the ingredients together well. Spoon the cake batter into the pan and bake in the pre-heated oven for 1-1/4 hours, or until firm to the touch, or until a skewer inserted into the center of the cake comes out clean. Let cake cool completely in the pan.