Thursday, 21 April 2011

Carrot and Ginger Cake

Ancient legend states that the humble carrot should always be a savoury vegetable, nowadays we say nay and shove it in cakes. So being a bit bored last night, I decided to have a go at my first ever carrot cake:

Carrot and Ginger Cake

175g Dark Brown Soft sugar
175ml Sunflower oil
3 large Eggs, lightly beaten
180g (ish) Grated Carrots
100g Sultanas
zest of a large Orange
175g Self raising flour
1tsp of Bicarbonate of soda
1tsp Cinnamon
1tsp Ground ginger
thumb sized amount of fresh Ginger, grated
1/2 tsp Nutmeg.

100g Icing sugar
1/2 tsp Mixed spice
1-2tbsp Water

Preheat the oven to 180C (160C fan)
Line your tin, I used a springform 23cm circle cake tin but you could use a loaf tin, a square tin etc.. cooking time will vary though.
Add the sugar to a mixing bowl, add the oil followed by the eggs. Mix together with a wooden spoon
Stir in the grated carrots, fresh ginger, sultanas and orange zest.
Sift in the flour, bicarb, cinnamon, ginger and nutmeg.
Fold all the ingredients together until well combined - should be very runny.
Pour mixture into your cake tin and bake for 40 -45 minutes.
Insert a skewer to check if it is cooked, if it comes out clean it is done.
Leave to cool in the tin for 5 minutes then remove and cool on a wire rack.

Mix icing sugar and mixed spice in a dish with 1-2 tbsp of water.
Drizzle over cake as desired.

Serve and enjoy.


  1. and was it good?... I just made a carrot cake too... mine has extra stuff in it like coconut and pecans... and I drizzle it with it!

  2. It is very good, very soft and light. I like that idea of drizzling with whisky.