Carrot and Ginger Cake

This is what I’ve been eating all alone in a few days, until the last crumb this morning … it is a recipe I had already tried, using derivatives, but I easily “veganized” and the result is even better!

Ingredients:
150 gr of wholemeal flour
150 gr of carrots
20 gr of sunflower oil
80 gr of sugar from apples
1 tablespoon of cornstarch, dissolved in a little water
1 packet of baking powder
water
ginger to taste

Method:
In a bowl, grate the carrots and combine them with oil, sugar, cornstarch and ginger. Apart, mix flour with baking powder, sifted, and then add them to the carrots. Mix it again thoroughly and, if necessary, dilute with a little bit of water. Pour it into a plum cake mold (or in a cake tin, if you prefer a more compact and moist version) and bake at 180°C for 20-25 minutes …carry out the toothpick test 😉

Comments:
… I am back! 😀 Actually I never left you, as you can see from some of my sporadic comments 😉 The examination is gone! … And now, finally, a break! I can’t wait to read a good book, not about anatomy, if possible!
Further experiments are planned in the kitchen, besides your recipes that I prepared (and I keep on preparing) a lot these days, and there are a lot of cakes that I would like to try … but then, who’s gonna eat them??

Chef: Petra from VeganBlog

1. Cassandra78 25 January 2011 at 08:05

   

   Happy for your examination! And looking forward to reading your new recipes then… if they’re all like this 🙂

   
   
2. ascanio 25 January 2011 at 21:02

   

   Carrot + ginger is the pefect match 🙂

   
   
3. ascanio 25 January 2011 at 21:02

   

   mmmmhhh… I’d also add some mixed seeds or ground almonds 😉