ORANGE GINGER CARROT CAKE

2pkts Gingen Ginger Instant Powder
200gm Peeled and grated carrot
128gm Plain flour
1tsp baking powder
150gm raw sugar
2tbsp preserved orange peels
1tbsp raisins
3tbsp roughly chopped walnuts
2 large eggs
150gm corn oil
pinch of salt

Cream Cheese Frosting

4tbsp icing sugar
120g cream cheese, softened
45g unsalted butter, softened
1 teaspoon lemon juice
1 lemon, zest, finely grated

Method:

1. Preheat oven temp at 160deg.
2. Lined parchment paper on a 7×7" baking tin
3. Combine eggs, sugar, oil in a large mixing bowl and whisk to blend.
4. Mix 2pkts of Gingen Ginger Instant Powder, salt, flour and baking powder in a separate large mixing bowl, then sieve the dry ingredients into the egg mixture and mix to blend.
5. Add the carrots, preserved orange peels, raisins and chopped walnuts and mix until just combined.
6. Pour the batter into the prepared tin and bake for one hour or until a skewer inserted into the cake comes out clean.
7. Remove the cake from the oven and cool on a wire rack.
8. While the cake is cooling, place all ingredients for the frosting into a electric mixer to cream well until the frosting is creamy.
9. Once the carrot cake has cooled completely, remove from the baking tin and peel away the baking paper.
10. Spread the icing generously over the top of the carrot cake,
decorate with your preferred nuts slice and serve.
Enjoy