Ginger Carrot Cake
This moist carrot cake gets a bit of a kick from earthy ginger to add a little twist to this classic dessert.
1 cup pecan pieces
3 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon powdered ginger
1 teaspoon ground cinnamon
2 1/2 cups carrots -- grated
1/2 cup unsweetened applesauce
1/2 cup avocado oil
1/2 cup brown rice syrup
1 teaspoon vanilla extract
2/3 cup unsweetened almond or soy milk
1/4 cup unsweetened almond or soy milk
2/3 cup brown rice syrup
2 tablespoons barley malt
1 each orange -- grated zest, cut slices
Preheat the oven to 275 degrees and spread the pecans on a baking sheet. Bake about fifteen minutes, or until fragrant. Cool slightly and coarsely diced. Set aside.
Lightly oil and flour a 10-inch bundt pan. Increase the oven temperature to 325 degrees.
Combine the flour, baking powder, salt, and spices mixing bowl. Whisk him briefly. Stir in the carrots, applesauce, oil, syrup, and vanilla. Slowly add enough milk to make a thick, spoonable batter. Spoon evenly into prepared pan.
Bake 45 to 50 minutes, or until the center of the cake springs back to the touch or an inserted toothpick comes out clean. Allow the key to cool in the pan for about ten minutes. Invert onto platter. Cool completely.
Combine the milk, brown rice syrup, barley malt, and orange zest in a small saucepan. Heat until mixture foams. Reduce heat to low and cook until the mixture reduces and thickens, five to seven minutes. Immediately spoon over cake, repeating the process for several coats until the glaze is used.
Garnish with orange slices and serve.
Makes 8-10 servings