With an electric juicer, juice the carrot and ginger. In a saucepan, combine juices and soy sauce. Bring to a boil and simmer 7 to 10 minutes. Whisk canola oil into sauce in a slow stream. Add rice wine.
Recipe Courtesy of Curtis Aikens
This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.
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