Carrot and Ginger Cake Print E-mail
Written by Glenis Lucas, 2008   
110g (4oz) peeled and finely grated carrots
190g (6 3/4 oz) stoneground/brown rice flour, sieved
2 rounded tsp gluten-free baking powder
1 good rounded tsp ground ginger
70g (2 1/2 oz) unrefined golden caster (superfine) sugar
70g (2 1/2 oz) unrefined light muscovado sugar
150g (5 1/4 oz) dairy-free margarine
3 large free-range eggs
50g (2oz) stem ginger in syrup, rinsed, dried and cut into small pieces

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Grease and base line a deep non-stick 20cm (8in) round cake tin with greaseproof paper (wax paper) and grease again.

3. Reserve the prepared carrots; then beat the remaining ingredients, except the stem ginger, together. Stir in the carrots evenly, and then the stem ginger.

4. Turn the mixture into the prepared tin and cook in the oven for about 35 minutes. When cooked, the cake should be just firm to the touch and slightly shrunk away from the edge of the tin. Leave in the tin for 10 minutes then turn out on to a wire rack. When cold, peel away the lining paper.

Tip: This cake is best eaten while fresh and within 3-4 days.
 
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