Carrot cake recipes - Ginger Carrot Walnut Cake recipe

Recipe Categories : | Carrot cake recipes | Recipe Index |

Ingredients :

• ¾ cup finely chopped walnuts
• 2½ cups unbleached all-purpose flour
• 1 tspn baking powder
• 1 tspn baking soda
• ¼ tspn salt
• ½ tspn ground ginger
• 1 cup margarine, at room temperature
• 1 ½ cup sugar
• 2 large eggs
• zest of 1 orange
• 1 tbsp finely minced fresh ginger
• 1 tspn vanilla extract
• 1 cup plain nonfat yogurt
• 2½ cups shredded carrot
• whipped cream (optional)

Preparation and Cooking Instructions :

1. Preheat oven to 350"F. Spray 10" tube pan with nonstick cooking spray.
2. Place the nuts in a baking pan and bake for 8 to 10 minutes, until lightly toasted and aromatic. Set aside to cool.
3. Measure flour, baking powder, baking soda, salt and ground ginger into a small bowl. Stir to combine thoroughly. Set aside.
4. In the bowl of an electric mixer, beat the margarine until creamy and gradually beat in sugar. Add the eggs, one at a time and beat until smooth. Mix in the orange zest, minced ginger, vanilla and yogurt.
5. While mixer is running on low speed, gradually add the dry ingredients and mix until well incorporated. Stir in the carrots and toasted nuts.
6. Fill prepared tube pan with batter. Bake for 60 minutes or until toothpick inserted into the center of a loaf comes out clean.
7. Invert the pan on a wire rack and let the cake cool completely. To serve, run a knife around the inside of the pan and invert the cake onto a cake plate. Serve plain or with whipped cream.