Carrot & Ginger Cake Recipe

2 ? cups all-purpose flour

2 tsps baking powder

1 tsp ground cinnamon

? tsp baking soda

? tsp salt

1 cup vegetable oil

1 1/3 cups brown sugar

3 large eggs

3 cups grated carrots

1 cup chopped walnuts

Ginger Cream Cheese Frosting Ingredients:

3 tablespoons softened butter

3 oz. softened cream cheese

1 tsp ground ginger

1 ? cups icing sugar

2 tablespoons chopped crystallized ginger (optional)

Preparation:

1. Preheat the oven to 350 Fahrenheit degree. Butter a 13x9 inch baking pan, line with waxed paper then butter the waxed paper. Sift the flour, baking powder, cinnamon, baking soda and salt into a medium bowl.

2. Beat the oil, brown sugar and eggs in a large bowl with an electric mixer at medium speed until creamy. With mixer at low speed, beat in the carrots and walnuts. Gradually beat in the dry ingredients. Spoon the batter into the prepared pan.

3. Bake for 50-60 minutes or until golden brown. Cool the cake in the pan for 10 minutes. Turn out onto a rack. Carefully remove the paper and let cool completely.

Ginger Cream Cheese Frosting Preparation: With mixer at medium speed, beat the butter, cream cheese and ground ginger in a large bowl. With mixer at low speed, beat in the icing sugar until smooth and fluffy. Spread the top and sides of the cake with the frosting. Sprinkle the crystallized ginger over the top.

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Lemon & Ginger Cake Recipe

1 2/3 cups all purpose flour

1 tsp baking powder

1 ? unsalted softened butter

1 cup superfine sugar

3 beaten eggs

3 tsp lowfat milk

? cup ground almonds

1 tsp ground ginger

2 tsp finely grated lemon zest

2 tsp finely shredded candied lemon peel

1. Preheat the oven to 350 Fahrenheit degree. Grease and line a 10-inch loaf pan.

2. Sift the flour and baking powder into a bowl. In a separate bowl, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs and milk, then fold in the flour, ground almonds, ginger and lemon zest.

3. Spoon the mixture into the prepared pan and smooth the surface. Bake in the oven for 55-60 minutes, or until firm to the touch.

4. Cool in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. Spoon the candied lemon peel evenly over the top of the cake. Serve in slices.

5. Enjoy!

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