Ginger Carrot Cake Recipe
Servings: 1
Ingredients
- 3/4 c. Natural apple juice
- 1/2 c. Canola oil
- 1 1/2 c. Raisins
- 1/2 c. Pure maple syrup
- 1 1/2 c. Grated carrots
- 2 tsp Finely grated fresh ginger root
- 2 c. Whole wheat pastry flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- 1 c. Minced walnuts
Directions
- Preheat oven to 350F. Lightly oil an 8x8 inch cake pan or possibly a 9 inch round pan and dust with flour, shaking out the excess.
- Put the apple juice, oil, 1/2 c. of the raisins, the maple syrup, and orange zest in a blender and blend till smooth. Add in the carrots and ginger and pulse just to mix.
- In a large bowl, whisk the flour, baking pwdr, baking soda, cinnamon, nutmeg, and salt together. Add in the apple juice mix and combine, using as few strokes as possible. Mix in the remaining 1 c. of raisins and the walnuts.
- Pour the batter into prepared pan. Use a spatula to spread the batter proportionately. Bake till a toothpick inserted near the center of the cake comes out clean, 35 to 45 min.
- When the cake is done, remove from oven and let cold for 10 min in the pan. Transfer to a wire rack.
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