Ginger Carrot Walnut Cake
Posted by: Tuddles Thu, 19 Feb 2004, at 12:03 p.m.
10" tube pan (Hi Altitude Adjustments)
3/4 cup finely chopped walnuts
2 1/2 cups unbleached, all-purpose flour
1 teaspoon baking powder (1/2 teaspoon baking powder)
1 teaspoon baking soda (1/2 teaspoon baking soda)
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 cup margarine at room temperature
1 1/2 cup sugar (1 1/4 cup sugar)
2 large eggs
1 orange, zested
1 tablespoon finely minced fresh ginger
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
2 1/2 cups shredded carrot (Buying the already shredded carrots will save you
Whipped cream (optional)
Preheat oven to 350 degrees Fahrenheit. Spray 10" tube pan with nonstick cooking
Place the nuts in a baking pan and bake for 8 to 10 minutes, until lightly
toasted and aromatic. Set aside to cool.
Measure flour, baking powder, baking soda, salt and ground ginger into a small
bowl. Stir to combine thoroughly. Set aside.
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.
While mixer is running on low speed, gradually add the dry ingredients and mix
until well incorporated. Stir in the carrots and toasted nuts.
Fill prepared tube pan with batter. Bake for 60 minutes or until toothpick
inserted into the center of a loaf comes out clean.
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.