Ginger Carrot Walnut Cake
10" tube pan
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 some time.)
Whipped cream (optional)
Preheat oven to 350 degrees Fahrenheit. Spray 10" tube pan with
nonstick cooking spray.
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. |