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Ginger Carrot Cake

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  • 3/4 c Natural apple juice
  • 1/2 c Canola oil
  • 1 1/2 c Raisins
  • 1/2 c Pure maple syrup
  • 1 1/2 c Grated carrots
  • 2 ts Finely grated fresh ginger root
  • 2 c Whole wheat pastry flour
  • 1 ts Baking powder
  • 1 ts Baking soda
  • 1 ts Cinnamon
  • 1/2 ts Nutmeg
  • 1/2 ts Salt
  • 1 c Chopped walnuts


Preheat oven to 350F. Lightly oil an 8x8 inch cake pan or a 9 inch round pan and dust with flour, shaking out the excess.
Put the apple juice, oil, 1/2 cup of the raisins, the maple syrup, and orange zest in a blender and blend until smooth. Add the carrots and ginger and pulse just to mix.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Add the apple juice mixture and combine, using as few strokes as possible. Fold in the remaining 1 cup of raisins and the walnuts.
Pour the batter into prepared pan. Use a spatula to spread the batter evenly. Bake until a toothpick inserted near the center of the cake comes out clean, 35 to 45 minutes.
When the cake is done, remove from oven and let cool for 10 minutes in the pan. Transfer to a wire rack.
Serves: 8. Veggies Unite! -
Formatted by
Recipe by: From Jill Tompkins (
Posted to MC-Recipe Digest by Sue <> on Apr 15, 1998