Ginger- Carrot Cake

 Ingredients

¾ cup (190g) plain flour

1 tsp baking powder

½ tsp Baking Soda

4 tsp ground ginger

¼ tsp fine sea salt

⅔ cup (170g) granulated sweetener that measures like sugar - (see note 1)

3 tbsp Date Syrup

2 large eggs - (at room temperature)

¾ cup + 2bsp vegetable oil

¾ cup (190g) peeled and coarsely grated carrots

⅓ cup (80g) walnut pieces, roughly chopped or crumbled

Method

• Preheat oven to 150 degrees C fan forced/300 degrees F. Grease and line a loaf tin with baking paper.
• Add flour, baking powder, baking soda, ground ginger and salt to a large mixing bowl. Mix together with a whisk until combined.
• Whisk granulated sweetener, eggs , date syrup and oil in a separate bowl until combined.
• Add flour mixture into the wet mixture. Use a spatula to scrape the sides of the flour bowl, ensuring all the flour is nicely mixed into the wet ingredients. (note: batter may appear a little firm at this stage, however the moisture from the carrots will loosen it up)
• Add in the grated carrots and walnuts and mix until combined.
• Pour batter into loaf tin, (greased and lined), smoothing the top with a spatula or spoon.
• Bake in the oven for 65 minutes. (to test if cake is cooked, insert a skewer into the centre, and if it comes out clean or with a few crumbs, it’s done). Leave cake in the tin to cool on a wire rack.
• Remove cake from tin once cooled to room temperature, peeling away the baking paper.
• Cake should be stored in an air tight container at room temperature and will stay fresh for 3 days. Alternatively, slice it up and pop into ziplock bags and freeze for 4 weeks.

  
  
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