Preparation:
In bowl, combine flour, brown sugar, ginger, cinnamon, baking soda, baking powder, raisins and carrots. Add oil, molasses, egg and water. Beat on low- - medium speed with electric mixer until combined. Beat on hi-speed until well incorporated. Set aside. Grease 2-quart ring mold. Coat with 2 tablespoons. Cookie crumbs. Pour batter into mold. Cook in the microwave on med (50 % power), turning every few minutes until done. Test with toothpick in thickest part. Top with cream cheese frosting. To serve cut into wedges.
Approximately 15 minutes |
