Ginger Carrot Cake - Better Home and Gardens, February 1995
2 cups all-purpose flour
2 cups granulated sugar
2 tsps baking powder – Added a little extra baking powder as recommended by Fat Free Vegan
½ teaspoon baking soda
4 eggs - I halved the recipe. I used ½ banana mashed and 1 Tbsp flax + 3 Tbsp of water
3 cups finely shredded carrot
¾ cup cooking oil
¾ cup mixed dried fruit bits – Soaked raisins in coconut rum overnight – longer would be better
2 teaspoons grated fresh ginger or ¾ teaspoon ground ginger
1 teaspoon cinnamon
1. Preheat oven to 350F. Grease and flour two 9 x 1½ inch round cake pans. Set aside
2. In a large bowl, stir together flour, sugar, baking powder and baking soda. Set aside.
3. In a medium bowl, beat eggs (or replacement) ; stir in carrot, oil, dried fruit bits, cinnamon and ginger. Stir egg mixture into flour mixture. Pour batter into prepared pans
4. Bake for 30 to 35 minutes or until a wooden toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
This was so flavourful and delicious. I would have eaten the entire batter before baking it. I just loved the ginger, the subtle banana... mmmmmmm