Carrot-Ginger Cake
Created 24 September '09
Preheat oven to 180*C (350*F)
In medium bowl
Mix together-
450g (16oz) wholewheat flour
2 tsp cream of tartar
1 tsp baking soda
1 tsp salt
3 tsp ground ginger
In large bowl
Mix together-
1 1/2 cups sugar
2 tsp ground linseed
400g (16oz) carrots, grated
3/4 cup vanilla soy milk
1/3 cup oil
Gently mix dry ingredients into wet.
Spoon into greased 20-25cm (8-10 in) spring-form tin.
Bake for 80 minutes,
or until inserted chopstick comes out dry.
2 comments:
What is your icing recipe?
Just a basic icing.
About 2 cups of icing sugar and 1/3 cup vanilla soy milk.
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