Carrot Gingerbread with Honey-Ginger Glaze

May 01, 2020

INGREDIENTS

• 1 ½ cups whole wheat flour
• 2 cups finely-grated carrot
• ½ cup Roasted Walnut Oil
• ½ cup molasses 
• 2 large eggs
• 1 ½ cups brown sugar
• 1 Tbs. freshly-grated ginger
• 1 teaspoon cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon allspice
• ½ teaspoon salt
• ½  teaspoon baking soda
• 1 cup hot water
• ¼ cup chopped walnuts (optional)

Honey Ginger Glaze:

• 1 cup powdered sugar
• 1 tablespoon Honey Ginger White Balsamic

DIRECTIONS
Preheat the oven to 350°F. Grease a 9"x 5" loaf pan with Roasted Walnut Oil.

Combine flour, baking soda, cinnamon, salt, allspice, and cloves, and baking soda in a large bowl. Whisk well and set aside.

In a separate bowl stir combine the almond oil, brown sugar, eggs, molasses, ginger and whisk well. Add the carrot and zucchini. Add the flour mixture in three parts alternating with the hot water in three additions, beating until flour is just incorporated. If adding walnuts, fold them in gently. Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely. 

Whisk the powdered sugar with the Honey Ginger White Balsamic and drizzle over the cooled gingerbread.

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