December 2, 2014
2nd December – 22 days to christmas – 15 days until family reunion!
This ginger carrot cake is super fluffy and moist and thanks to the ginger a hint spicy. Carrots and ginger store very well and are often used in winter recipes. I love carrot in cake – it seems to give it a fruity touch and keeps the cake moist for a long time.
FLUFFY GINGER CARROT CAKE
_ wash and grate carrots [fine – if you want it fully incorporated into the dough, rough – if you want to see the carrot pieces after baking]
_ butter a spring form [diameter 18-22cm]
_ preheat oven to 180°C
_ sift together flour, baking powder and ginger powder
_ beat sugar with eggs until fluffy
_ add milk, oil and flour mixture [alternating between small portions of liquid and dry ingredients]
_ mix in lemon zest and vanilla
_ fold in grated carrot [with a wooden spatula]
_ transfer to the baking pan
_ bake for about 45 minutes
_ let cool and dust with powdered sugar