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Saturday, 2 April 2016

Apple/Ginger Carrot Cake for Carl's 73rd

This cake and icing can be made using only bowls and a good rubber mixing spoon. No need for a mixer here if you don't have one.

By: Miriam Borys Busby
Carl loved the giant sequoias north of San Fran
Carl's favorite cake....Happy Birthday honey

Servings: 2 X 9 inch round cakes

2 1/2 cups all-purpose flour
1 tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
2 tsp. baking powder
½ tsp. salt

4 eggs
1/2  cup white sugar
1 cup brown sugar
1 tbsp. vanilla
3/4 cup olive oil
2  cups grated carrots (peel first)
1 cup grated apples (use up your old ones for this) no need to peel the apple for this
2 tbsp. grated fresh ginger (or 1 tsp. powdered) peel ginger before grating 

Line cake pans with parchment paper (for a double layer cake). Grease all sides of the cake pans first and place parchment onto the greased surface.
In the larger bowl shift together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.
In another bowl whisk together oil, sugars, eggs and vanilla. Whisk until well combined. Add grated apple, ginger and carrots and continue to mix until blended.
Add wet ingredients into the dry and stir by hand until well blended but don't beat or over mix. 
Pour batter into the prepared cake pans. Bake at 350° for 30-35  minutes. 
Cool on wire rack. Ice with Cinnamon Cream Cheese icing (see below).

Cinnamon Cream Cheese (makes enough to ice a double or triple layer cake)
16 oz. (2 pkg.) cream cheese
4 oz. butter
4 cups icing (sifted is important)
1 tsp. vanilla
½ tsp. cinnamon
Cream butter and cream cheese. Add remaining ingredients, Stir until creamy.

grated fresh ginger is really good in this cake

this icing can be mixed by hand but is smoother if you have a mixer

Carl's birthday dinner at Krua Thai on Lonsdale...he would have loved it.  


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