Carrot & Ginger Cake with Orange Zested Cream Cheese Frosting
Preheat oven to 160°C.
Beat applesauce, and oil together on low.
Add sugar gradually whilst beating between additions.
Sift together dry ingredients: flour, baking powder, baking soda, salt and cinnamon.
Add dry ingredients and carrot and zucchini to wet mixture and mix well, scraping down the sides of the bowl, until combined.
Pour into a greased and lined cake tin (this will fill a 20cm tin, or make 24 standard muffins) and bake in the centre of the oven for 60-75 minutes (I find the gf cake takes a little longer to bake).
The cake should spring back when lightly touched and a skewer should come out relatively clean (a few crumbs is ok).
For the icing, beat until the sugar is dissolved (you can use the beater attachment on your stand mixer but hand beaters would also do the trick).
Add the margarine and orange zest and beat in, scraping down the sides of the bowl, until it is well combined and slightly bulky (I used a medium-high speed).
Let the cake fully cool before icing, then slice and enjoy!
1 cup applesauce
1 cup sunflower or rice bran oil
1 cup brown sugar
1 cup white sugar
2 cups flour (use GF flour to make GF cake)
3 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups grated carrot
1 cup grated zucchini (or 3 cups grated carrot)
3cm chunk of ginger root, finely grated
1 cup chopped walnuts (optional)
1/2 cup caster sugar
50g dairy-free margarine
Orange zest (optional)