Carrot cake with ginger

Have you tried Carrot cake with a hint of ginger. 
Being a die hard carrot cake addict I've so far twerked the cake with  all sorts of  flavors and recently I tried with a dash of grated ginger. 
I was rather skeptical initially how it was going to taste, but that first bite really got my taste bud going. 


140ml sunflower oil
2 eggs
1 tsp vanilla extract
200g brown sugar
1/2 tsp of freshly  finely grated ginger
300g grated carrot
50g raisins
100g pecan
200g self raising flour with a pinch of salt
1/2 tsp soda bicab
1 tsp ground cinnamon


In a bowl mix oil, egg, vanilla and sugar. 
Beat till fluffy. Add carrot and ginger, raisins and pecan.

In another bowl sieve all dry ingredients. Add them into the mixture and give a good stir not over mixing it.

Grease and line 7in cake pan. Pour batter and bake at 180 degree for about 45 min or till cake turns golden brown and skewer comes out clean. Cool the cake.

For the pecan croquant
50g of toasted pecan 
2 tbs of brown sugar
2 tbs of butter

In a pan over a low heat add the toasted pecan ( crushed into small bits) and sugar. Mix until the sugar caramelizes. Add butter and give it a good mix. Remove from heat and set it to cool.

Now the best part, the Cream Cheese frosting.
250g cream cheese - cold
50g butter
100g icing sugar

Beat the butter until light and fluffy, then add the cream cheese and continue beating for about 2 min before adding the sugar.  Give a good 2 min of whipping until its fluffy. 

Spread frosting all over cake and sprinkle the pecan croquant on top.

                            

Happy caking ...Jue