carrot tea cake
This is great tasting cake not to sweet and very moist from the carrots. You will love the taste of the 2 kinds of ginger . The frosting also gives it a little kick with the lime....enjoy...
prep time
cook time
40 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 teaspoons ground ginger
- 1/4 cup carrot juice
- 2 tablespoons finely grated fresh ginger
- 1 1/2 cups coarsely shredded carrots (about 3 medium)
How To Make carrot tea cake
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Step 1Heat oven to 350^. Using non stick spray-spray an 8-inch round or square pan ,then trace around bottom of pan onto a piece of wax paper. Cut out the shape and place in bottom of pan-now spray paper. Set aside. -
Step 2In a large mixer bowl , combine sugar, butter, oil, carrot juice, eggs, and fresh ginger until combined.
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Step 3Add 1 cup of the flour; blend well. To the 1/2 cup of flour add the baking powder,ground ginger, baking soda and salt,Stir just until smooth.
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Step 4By hand stir in the carrots. Pour mixture into prepared pan. Bake for 40 minutes or until toothpick test done..Do not overbake. Let cake cool in pan on rack for about 10 minutes; then loosen edges and turn out onto rack. Turn right side up and let cool conpletely.
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Step 5Make a glaze: In a small bowl , stir together 3/4 cup powdered sugar Zest of 1/2 a lime or orange 1 or 2 Tbls. lime or orange juice --enough to make a thick flowing frosting and drizzle over cooled cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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