Description
Indulge in the delightful flavors of our Carrot and Ginger Cake, a perfect fusion of sweetness and spice. This moist cake, enriched with grated carrots and zesty ginger, offers a comforting treat for any occasion—from casual family gatherings to festive celebrations. Its unique texture and flavor profile will leave everyone craving more. Top it off with a creamy icing for an extra layer of indulgence that complements its warm spices beautifully.
Ingredients
Scale
- 200 grams plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- ¼ teaspoon fine sea salt
- 175 grams soft light brown sugar
- 2 large eggs (room temperature)
- 200 millilitres vegetable oil
- 200 grams coarsely grated carrots
- 100 grams walnut pieces (chopped)
- 75 grams crystallised ginger (finely chopped)
- 100 grams unsalted butter (soft)
- 100 grams icing sugar (sieved if lumpy)
- 1 teaspoon cornflour
- 100 grams full-fat cream cheese (fridge-cold)
- 1 tablespoon fresh ginger (coarsely grated)
- 25 grams walnut pieces (roughly chopped or crumbled)
- 25 grams crystallised ginger (chopped)
Instructions
- Preheat your oven to 170°C (325°F) and prepare a 20cm springform cake tin by greasing it and lining the base with baking parchment.
- In a bowl, whisk together the flour, baking powder, bicarbonate of soda, ground ginger, and salt. Set aside.
- In another bowl, beat the sugar, eggs, and oil until well combined. Gradually add the dry mixture while scraping down the sides of the bowl. Fold in the grated carrots, walnuts, and crystallised ginger until evenly mixed.
- Pour the batter into the prepared tin and smooth out the top. Bake for 45–55 minutes or until a toothpick inserted comes out with just a few crumbs.
- Allow cooling in the tin on a wire rack before icing.
- To make the icing, beat together the butter and icing sugar until creamy. Gradually mix in cornflour followed by half of the cream cheese, then incorporate the remaining cream cheese. Squeeze grated ginger using kitchen roll to extract juice; add this juice into icing mixture and mix thoroughly. Cover with cling film and refrigerate.
- Once cooled completely, remove the cake from the tin. Let icing soften for 20 minutes before spreading on top of the cake. Sprinkle with chopped walnuts and crystallised ginger for decoration.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 305
- Sugar: 27g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 32mg