Carrot, spice & candied ginger cake from A Whisper of Cardamom by Eleanor Ford
Carrot cake can sometimes be a saccharine affair, but this gingery version is pared back in its sweetness to let the nutty, autumnal flavours shine. I think this is the best carrot cake in the worl...
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Ingredients
- 3 tablespoons icing (confectioners’) sugar, sifted
- 2-3 tablespoons stem ginger syrup
- Walnuts, to decorate
- 150 ml (generous ½ cup) light olive oil or sunflower oil
- 3 eggs, beaten
- 250 g (9 oz) mascarpone
- 1 teaspoon bicarbonate of soda (baking soda)
- 100 g (3½ oz) walnuts, coarsely chopped
- 100 g (3½ oz) stem ginger in syrup, roughly chopped
- 250 g (9 oz) carrots, grated
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 150 g (⅔ cup) caster sugar
- 150 g (1 cup) plain flour
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