Tropical Carrot Cake with Ginger
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 Servings
Ingredients
Carrot Cake
  • 70g plain flour
  • 70g wholemeal flour I actually used a seeded blend with millet and buckwheat instead. If you don't have either, regular plain flour is fine.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • 1 tsp ground ginger
  • 2 eggs
  • 200ml vegetable oil
  • 120g caster sugar
  • 120g brown sugar
  • 170g shredded carrots
  • 125g crushed pineapple (drained)
  • 50g chopped walnuts
  • 50g flaked coconut
  • 50g raisins
  • 50g crystallized ginger
Cream Cheese Frosting
  • 1 batch of cream cheese frosting
Directions
Carrot Cake
  1. Preheat the oven to 165C/325F, grease your chose moulds. There's enough to fill about 5 x 10cm springform pans, but I used a couple of mini loaf tins as well.
  2. In a small bowl, mix the flours, baking powder, baking soda, salt and cinnamon.
  3. Whisk the sugar, oil, and eggs.
  4. On low speed, add the flour mixture. Ideally you . Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut.
  5. Bake for 20-30 mins until a skewer comes out clean. Cool before frosting. [gallery link="file" ids="2764,2759,2765"]
Cream Cheese Frosting
  1. Make up a batch of cream cheese frosting and spread over the cooled cakes.
  2. Top with sugar carrots if you have them or walnut pieces if not. You'll inevitable end up with too much of this, but you can never have too much frosting. It keeps for a few days in the fridge so you can add extra to each slice of cake when you cut it.
Recipe by LegHumped.com at http://www.leghumped.com/2014/12/25/tropical-carrot-cake-ginger/