Oohh... time for another cake-related post!
It was Gib's mum's birthday recently, so I baked her a cake. She loves Babar, so it's a Babar themed cake. Decorated with just some ready-to-roll icing.
I modified this recipe and it was absolutely delicious. So I'm recording it here so I can make it the next time I have a gingery carrot cake craving:
A terrific tasting Carrot, Orange and Ginger cake! (dairy free)
2 ½ cups wholemeal flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons powdered ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
6 carrots, peeled and grated (about 3 cups)
1 ½ cups granulated sugar (I substituted for CSR Smart sugar)
½ cup packed light brown sugar (I used low GI cane sugar)
4 large eggs
1 tablespoon grated orange zest
1 cup vegetable oil safflower oil, or canola oil
½ cup orange juice
½ cup finely chopped glace ginger
Preheat oven to 180 C. Spray and line a 25cm round pan with parchment, with a 5cm collar.
2. Whisk together flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg and cloves in large bowl; set aside.
3. In a food processor, combine granulated and brown sugars, eggs and the orange zest until frothy. Add oil gradually. Process until the mixture is light in color and well emulsified, about 20 seconds longer. Scrape the mixture into a medium bowl. Stir in the carrots, glace ginger, and the dry ingredients until incorporated and no streaks of flour remain.
4. Pour into the prepared pan and bake until a toothpick or skewer inserted into the center of the cake comes out clean, 35 to 40 minutes (took 60-70 mins for me), rotating the pan halfway through the baking time. Cool the cake to room temperature in the pan (for a denser cake) on a wire rack, about 2 hours.