Fluffy Ginger Carrot Cake
You can never have too many side dish recipes, so give Fluffy Ginger Carrot Cake a try. One serving contains 315 calories, 5g of protein, and 13g of fat. For 44 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 10. 116 people have tried and liked this recipe. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of eggs, lemon zest, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Easter event. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. It is brought to you by Give Recipe. With a spoonacular score of 64%, this dish is solid. Similar recipes are Classic Carrot Cake with Fluffy Cream Cheese Frosting, Ginger Carrot Cake, and Ginger-Glazed Carrot Cake.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
2 ¼ cup all purpose flour (or whole wheat)
2 tsp baking powder
2 ¼ cup grated carrot
3 eggs, at room temperature
1 tsp ginger powder
1 tbsp grated lemon zest
½ cup milk, at room temperature
½ cup olive oil
1 cup sugar
1 tsp vanilla powder
Equipment:
oven
frying pan
whisk
bowl
spatula
toothpicks
Cooking instruction summary:
Preheat oven at 180C.Butter a 22cm round pan.Mix sugar and eggs until fluffy. Whisk in milk and olive oil.In a separate bowl, sift together the flour, baking powder, vanilla powder and ginger powder.Add the dry ingredients to the wet ones and stir with a spatula. Do not overmix.Fold in grated carrot and lemon zest and pour the batter into the buttered pan.Bake it for 45 minutes or until a toothpick comes out clean.Remove from the oven and let it cool.Dust it with powdered sugar when it’s completely cooled.
Step by step:
1. Preheat oven at 180C.Butter a 22cm round pan.
2. Mix sugar and eggs until fluffy.
3. Whisk in milk and olive oil.In a separate bowl, sift together the flour, baking powder, vanilla powder and ginger powder.
4. Add the dry ingredients to the wet ones and stir with a spatula. Do not overmix.Fold in grated carrot and lemon zest and pour the batter into the buttered pan.
5. Bake it for 45 minutes or until a toothpick comes out clean.
6. Remove from the oven and let it cool.Dust it with powdered sugar when it’s completely cooled.
Nutrition Information:
covered percent of daily need
