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Low Fat Carrot & Ginger Cake

What you need:

• 225g plain flour
• 1tsp baking powder
• 1tsp bicarbonate of soda
• 2tsp ground ginger
• ½ tsp salt
• 175g light muscovado sugar
• 225g grated carrot
• 2 pieces of stem ginger in syrup (dried & chopped)
• 25g/ 1oz root (fresh) grated ginger
• 60g seedless raisins
• 2 eggs, beaten
• 3 tbsp corn oil
• Juice of 1 medium sized orange

Cooking Directions:

Preheat oven to 180°C/ 350°F/ Gas mark 4.

Grease and line a 20.5cm/ 8 inch round cake tin.

Sift the plain flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl.

Stir in the light muscovado sugar, grated carrot, stem ginger, fresh root ginger and raisins.

Now you need to make a small well in the centre of the dry ingredients.

Beat together the two eggs before adding the corn oil and juice squeezed from the orange.

Pour the liquid into the centre of the well and mix the ingredients well.

Next you need to spoon the cake mixture into the tin and smooth the surface.

Now place the tin into the preheated oven and bake for 1-1 ½ hours until the cake is firm to the touch, or until a skewer inserted into the centre comes out clean.

Leave the carrot and ginger cake to cool in the tin before slicing and serving.