Carrot Cake is one of my favorite sweet treats and this addition of the freshly grated ginger gives it an unexpected and delicious pop. The cake is moist from the carrots and the apple sauce and loaded with whole grains with whole wheat and oat flour. The cake isn't too sweet so it makes a great snack with a cup of tea! And of course I couldn't leave off the glaze. The fresh orange zest ties in perfectly with cake and gives it the right amount of added sweetness.
Makes 1 loaf cake
1 cup whole wheat flour
1/2 cup oat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 extra large eggs
1/2 cup unsweetened apple sauce
2 tbsp canola oil
2 1/2 tsp freshly grated ginger
1 tsp freshly grated orange zest
1/3 cup loosely packed light brown sugar
1/4 cup honey
1 tsp vanilla extract
2 cups grated carrots
Glaze
3/4 cup powdered sugar
1/2 tsp vanilla extract
1/4 tsp kosher salt
1 tsp orange zest
freshly squeeze orange juice
Preheat oven to 325 degrees
Spray a loaf pan with non stick spray or canola oil and line the bottom with parchment paper
In a medium bowl mix together both flours, baking powder, baking soda, salt and cinnamon.
In a large bowl whisk eggs and add apple sauce, canola oil, ginger, orange zest, brown sugar, honey and vanilla. Add in carrots and mix until combined.
Add dry ingredients into wet bowl and mix together with a wooden spoon until you see no more flour. Pour into prepared loaf pan and bake for 45-50 minutes or until a cake tester comes out clean. I like to check on the cake after about 35 minutes to make sure it isn't getting to brown. If so I turn down the oven slightly or cover the top with tin foil.
Once done, remove from oven and let sit in the pan for 15 minutes. Carefully transfer cake to a wire rack to cool completely.
Meanwhile, to make the glaze place sugar, vanilla, salt and zest in a medium size bowl. Slowly add in orange juice about 1 tsp at a time and whisk until the consistency is slightly runny. If you added too much just add in a little more sugar. You want this to be able to drip slowly onto the cake It should be like a thin glue.
Keep in an airtight container for 2-3 days or refrigerate for up to 5 days.
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