Ginger Crunch recipe and Carrot cake.

Here are the recipes as promised, that some of you were keen to have, if you are in a baking mood. They are both delicious and going by the way they were consumed in my household, hopefully you will enjoy too.

Have a wonderful weekend
Hugs
Carolyn



Carrot Cake

225g flour
2 tsp bicarbonate of soda
1 tsp cinnamon
pinch of grated nutmeg
1/2 tsp salt
400g soft brown sugar
350ml. vegetable oil
4 eggs beaten
400g grated carrots
chopped walnuts (optional)
Butter for greasing

Frosting
100g cream cheese
40g butter softened
100g caster sugar
2 drops vanilla essence
1 small can of pineapple rings,drained and chopped

Preheat the oven to 180 C or 350 F Gas 4.
Sift the flour, bicarbonate of soda, cinnamon, nutmeg and salt together in a large bowl.
Mix the sugar and oil together in another bowl and then add the eggs.
Make a well in the flour and stir in the liquid, then the carrots and walnuts.
Grease and line an 18cm / 7in square cake tin. Sppon in the mixture and bake for 2-
2.1/2 hours or until a skewer inserted into the cake comes out cleanly.

Leave the cake to cool in the tin, then turn out onto a wire rack.
When cold wrap in foil and leave for a day.

To make the frosting, mash the cream cheese, butter sugar and vanilla essence together then stir in the pineapple. (making sure it is drained thoroughly after chopping is best, on kitchen paper.
Spread over the top of the cake and serve cut into squares.




Ginger Crunch

125g butter
125g sugar
200g flour
1 teaspoon Ground ginger
1 teaspoon baking powder

Cream butter and sugar, add sifted dry ingredients. Knead and press into a greased shallow tin. Bake 20 to 25 minutes at 190oC (375oF)
Icing
Put into a saucepan 4 tablespoons butter, 8 tablespoons Icing sugar, 4 teaspoons Golden syrup and 2 teaspoons Ground ginger. Heat until melted then pour over the cake while hot, and cut into squares before it gets cold.