Carrot, Ginger, Rum & Raisin Cake

Name: Carrot, Ginger, Rum & Raisin Cake
Yield: Makes one 24-cm loaf
Cuisine: Asian
Ingredients: Unbleached plain (all-purpose) flour 180 g, sifted; Raisins 60 g; Carrots 150 g, peeled and coarsely grated; Walnuts 40 g; Rum 2 Tbsp; Maple syrup 140 g; Beet sugar 60 g; Ground cinnamon ½ tsp; Ground ginger 1 tsp; Aluminium-free baking powder ½ Tbsp; Ground almonds 140 g; Safflower oil 60 g

Preparation info

Makes
one
24 cm loaf

Difficulty
Easy

Appears in

Okashi

By Keiko Ishida

Published 2010

About

Ingredients

Raisins 60 g
Rum 2 Tbsp
Walnuts 40

Asia
Japan
Cake
Vegan

Method

Prepare raisins a day in advance. Poach raisins in a small saucepan of boiling water for 1 minute and drain well. Leave raisins to soak in rum overnight.
Without preheating oven, toast walnuts at 150°C for 15–20 minutes. Leave to cool, then chop into small pieces.
Preheat oven to