Sunday Baking: Ginger Carrot Cake

May 6, 2012

Ginger carrot cake is the perfect gift to bake for Mom.  This recipe is strays from the traditional version just a tad with the addition of freshly grated ginger, maple syrup, and the use of whole wheat flour instead of all-purpose.  The flavors in this cake are spectacular and varied from the sun-kissed raisins to the earthy grated carrots to the buttery walnuts.  To finish this cake, frost it with homemade cream cheese icing.  Any mother would love a home baked treat from the ones they love.

Ginger Carrot Cake


3/4 cup natural apple juice
1/2 cup canola oil
1 1/2 cups raisins
1/2 cup pure maple syrup
1 1/2 cups crated carrots
2 teaspoons finely-grated fresh ginger root
2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped walnuts


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. 5When 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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