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Friday, December 22, 2017

Celebrate Christmas with Ginger carrot Cake

December comes and the baking bug inside me start to bite. Though I bake quite often whole year long but in December my mind is always thinking about some cakes or cookies. I think baking is in the air in this month and all the delicious posts on the web attracts me more towards baking. So this week again just before Christmas, I baked a Ginger-carrot cake for my family. It was a delight to devour with tea or coffee.

 With seasonal fresh carrots it tasted so good and I added fresh ginger too in the batter, together it was heaven. So, without much edo, I'll straight move to the recipe.....

You need ::
All-purpose Flour : 11/4 cup
Sugar(brown sugar preferably) : 2/3 cup
Carrot : 3, medium, grated
Ginger : 2", finely chopped
Butter/margarine : 50 gms.
Vegetable oil : 1/2 cup
Egg : 2
Milk(warm) : 1/2 cup or as needed
Baking powder : 11/2 tsp.
Baking soda(sodium bi-carbonate) : 1/2 tsp.
Vanilla essence : 1 tsp.
All-spice Powder : 1 tsp. or Nutmeg powder : 1 tsp.
Nuts (almonds, walnuts) : 1/2 cup(coarsely chopped)

How To :
  • Preheat oven to 180 degree C. Grease your baking pan with butter and dust with little flour. Throw the excess flour from the baking pan. 
  • Mix the flour, baking powder, baking soda and salt. Sieve and keep aside. Add nuts and mix. Keep aside.
  • In a medium bowl, beat butter and sugar till creamy. Add oil and eggs, one at a time and beat to mix. Beat in medium speed. Add grated carrot, ginger and vanilla essence in there. Mix together.
  • Now add the flour mixture little at a time into the wet batter or butter-sugar mixture. If needed add little milk to make a soft and creamy batter. Lastly, add spice-powder or nutmeg powder whatever handy to you into the batter. Mix and pour the batter into the prepared baking pan. 
  • Put the pan in the middle rack of your oven bake for 45-50 minutes or until a wooden tooth-pick inserted in the center of the cake comes out clean. 
  • When done, remove from oven and let it cool for at least 6-8 hours or overnight. This cake taste much better in next day. 
Tips :
1) Like most ginger cakes, this will mellow and improve over a couple of days.
2) I will recommend brown sugar for this cake rather than white sugar.
3) Do not omit the oil, oil gives this cake a nice and soft texture. Use more oil than butter/margarine.
Try this cake and let me know how you've liked this cake.................

Here are some Christmas cake suggestions ::

  1. Lekach or Honey Ring Cake
  2. Dundee or Scottish Fruit Cake 
  3. Honey Ginger Cookies
  4. Christmas Dry Fruits & nut Cake (with egg)
  5. Christmas Fruit cake (eggless & butterless) 
For more Visit this section on the blog 

Hope to blog once more before 2018 but I can't, Wishing MERRY CHRISTMAS & HAPPY NEW YEAR to all who are visiting my blog and to all my blog readers abd blog followers. Stay Happy & Healthy. 


Friday, December 22, 2017 / by / 0 Comments

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