Another moist carrot cake recipe

I have been pretty happy with the moist carrot cake recipe I shared with you earlier and having enjoyed sweet success, I have been trying variations of the same. Here is another carrot cake recipe that you can try out. It worked well for me. I used the round 9" cake tin once and it got done in 40 minutes. You may have to try and see what works for your oven and it can vary slightly. I always liked the bar cakes and so I recently bought a loaf tin and inaugurated it by making this carrot cake. I like the big thick slices that you can cut out from a loaf so have been pretty pleased with the result :) The original carrot cake recipe called for 1 cup of sugar but I thought it worked well with 3/4 cup. Just cutting down on the calories and keeping it healthy... ;)

Moist carrot cake recipe

Ingredients:

1 cup all-purpose flour/maida

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoons ground cinnamon

2 eggs

3/4 cup oil

3/4 cup sugar

1 1/2 cups grated carrots

1/2 cup chopped walnuts

2 tbspns grated ginger

Ingredients for ginger carrot cake

Method:

• Preheat oven to 160 degrees C.
• Grease and flour a 9 inch round pan.
• Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, and eggs.
• Beat in flour mixture.
• Stir in shredded carrots, grated ginger and chopped nuts.
• Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
•  Allow to cool.
• Slice and serve.

Moist Carrot cake with ginger recipe