Apple Carrot And Zucchini Cake With Ginger Recipes

APPLE, CARROT AND ZUCCHINI CAKE WITH GINGER

Steps:

• 1. Preheat oven at 180C or 350F and prepare two oven proof loaf pans (8X4in) by greasing those well with butter or line with parchment paper.
• 2. Wash, peel and grate the carrots, courgette and chop the apples.
• 3. Toast and chop the walnuts.
• 4. Squeeze all the juice out of the courgette by using a clean kitchen towel or by simply squeezing a fair amount of grated courgette between your palms until you managed to squeeze all the juice out.
• 5. In a freestanding mixer, mix the softened butter and the sugar until nice and creamy. Add the eggs one by one mixing 30 seconds between them.
• 6. Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger. Mix for a further 30 seconds until it is all incorporated.
• 7. In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.
• 8. Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.
• 9. Add the grated carrots, courgette and chopped apple and the toasted and chopped nuts. Mix all in with a spatula.
• 10. Pour the cake mixture into the prepared tins and bake at 180C in the middle of the oven for about 50 min until it bounces back when pressed slightly and gently in the middle or until they become nice and golden brown. Turn midway if necessary.
• 11. While the cake is baking prepare the frosting by whisking the cream cheese with the sugar and the lemon or orange juice. Add as much lemon/orange juice as needed until it gets to the desired fluidity/consistency, enough to make a beautiful drizzle.
• 12. Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy

APPLE, CARROT AND COURGETTE (ZUCCHINI) CAKE WITH GINGER AND TURMERIC

Steps:

• Preheat oven at 180C or 350F and prepare two oven proof loaf pans (8X4in) by greasing those well with butter or line with parchment paper.
• Wash, peel and grate the carrots, courgette and chop the apples.
• Toast and chop the walnuts.
• Squeeze all the juice out of the courgette by using a clean kitchen towel or by simply squeezing a fair amount of grated courgette between your palms until you managed to squeeze all the juice out.
• In a freestanding mixer, mix the softened butter and the sugar until nice and creamy. Add the eggs one by one mixing 30 seconds between them.
• Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger. Mix for a further 30 seconds until it is all incorporated.
• In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.
• Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.
• Add the grated carrots, courgette and chopped apples and the toasted and chopped nuts. Mix all in with a spatula.
• Pour the cake mixture into the prepared tins and bake at 180C in the middle of the oven for about 50 min until it bounces back when pressed slightly and gently in the middle or until they become nice and golden brown. Turn midway if necessary.
• While the cake is baking prepare the frosting by whisking the cream cheese with the sugar and the lemon or orange juice. Add as much lemon/orange juice as needed until it gets to the desired fluidity/consistency, enough to make a beautiful drizzle.
• Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy !

ZUCCHINI AND GINGER NAKED CAKE WITH GINGER CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans.
• Grate the zucchini on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze dry.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves together in a large bowl.
• In a second large bowl, whisk the brown sugar, eggs, oil, milk, fresh ginger, vanilla and grated zucchini. Add the flour mixture to the wet ingredients and stir until just combined. Divide the batter between the prepared cake pans; smooth the tops with an offset spatula.
• Bake the cakes until a wooden pick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes, then invert onto a cooling rack and cool completely.
• Use a serrated knife to carefully cut each cake in half horizontally, making four layers.
• For the frosting: Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add the confectioners' sugar, beating until incorporated. Beat in the chopped crystalized ginger.
• To assemble the cake: Place a cake layer on a cake stand or platter. Spoon a quarter of the frosting (about 1 1/2 cups) on top and smooth it evenly with an offset spatula. Stack another cake layer on top; repeat with the frosting. Continue with the remaining cake layers and frosting, leaving the sides of the cake bare. Top with the sliced crystalized ginger.

ZUCCHINI GINGERBREAD

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
• In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.

ZUCCHINI CARROT CAKE

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.