Side Pannel
Ginger Carrot Cake
Ingredients List
- 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 ts Finely grated fresh ginger
- -root
- 2 c Whole wheat pastry flour
- 1 ts Baking powder
- 1 ts Baking soda
- 1 ts Cinnamon
- 1/2 ts Nutmeg
- 1/2 ts Salt
- 1 c Chopped walnuts
Directions
Preheat oven to 350F. Lightly oil an 8x8 inch cake pan or a 9 inch round
pan and dust with flour, shaking out the excess.
Put the apple juice, oil, 1/2 cup of the raisins, the maple syrup, and
orange zest in a blender and blend until smooth. Add the carrots and ginger
and pulse just to mix.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon,
nutmeg, and salt together. Add the apple juice mixture and combine, using
as few strokes as possible. Fold in the remaining 1 cup of raisins and the
walnuts.
Pour the batter into prepared pan. Use a spatula to spread the batter
evenly. Bake until a toothpick inserted near the center of the cake comes
out clean, 35 to 45 minutes.
When the cake is done, remove from oven and let cool for 10 minutes in the
pan. Transfer to a wire rack.
pan and dust with flour, shaking out the excess.
Put the apple juice, oil, 1/2 cup of the raisins, the maple syrup, and
orange zest in a blender and blend until smooth. Add the carrots and ginger
and pulse just to mix.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon,
nutmeg, and salt together. Add the apple juice mixture and combine, using
as few strokes as possible. Fold in the remaining 1 cup of raisins and the
walnuts.
Pour the batter into prepared pan. Use a spatula to spread the batter
evenly. Bake until a toothpick inserted near the center of the cake comes
out clean, 35 to 45 minutes.
When the cake is done, remove from oven and let cool for 10 minutes in the
pan. Transfer to a wire rack.
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