Zesty carrot & ginger loaf

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Results 1-20

• Jennifer Butterworth

  20 August 2010

  Jennifer Butterworth rated and commented on this recipe

  

  I have made this cake three times for WI events it is easy to make and very delicious to eat. I am getting requests for the recipe,so directing friends to your website or to the newsagents.

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• cakequeen75

  22 August 2010

  cakequeen75 rated and commented on this recipe

  

  I have just made this for an Afternoon Tea Party and its utterly divine, Im a huge fan on ginger cake but this has to be the best I've made/tasted!

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• Ir Self-professedEpicure

  24 August 2010

  Ir Self-professedEpicure rated and commented on this recipe

  

  Love the Ginger recipes, keep them coming, delicious.

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• Paul M

  24 August 2010

  Paul M rated and commented on this recipe

  

  Maybe I held too much zest back but it looks like I left the loaf out and the cat brought something up on it.

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• x lou x

  27 August 2010

  x lou x rated and commented on this recipe

  

  Very easy to make and very delicious, i used 60g treacle and 40g golden syrup as i wanted it slightly darker. only thing i didnt like was the way it looks with the ginger pieces on top, kinda agree with the cat comment..... x

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• Elizabeth

  28 August 2010

  Elizabeth rated and commented on this recipe

  

  This is the best ginger cake ive ever had or made! so easy to do as well. Had guests over, one a retired chef, made the cake to have with some tea or coffee... they both said, what a fantasitc cake!

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• Helen Donovan

  29 August 2010

  Helen Donovan rated and commented on this recipe

  

  The best ginger cake I've ever tasted. The carrots make it lovely and moist. Very easy to make and delicious with or without the icing. fabulous!!!

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• CharLit

  01 September 2010

  CharLit rated and commented on this recipe

  

  Wow!!!!! Deeeeeelicious! I veganized this by replacing the butter with sunflower oil and the eggs with applesauce and a little extra baking soda. The icing looked fine, but it makes the cake just a tad too sweet for me, I prefer it without. I should probably also have reduced the sugar in the recipe a little because of the added applesauce, but still - five stars, gorgeous, will make again and again!

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• lynnette's

  06 September 2010

  lynnette's commented on this recipe

  I made this last week. It was FAB!!

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• Barbara

  10 September 2010

  Barbara rated and commented on this recipe

  

  Fantastic cake & simple to make too.

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• lindad4a

  11 September 2010

  lindad4a rated and commented on this recipe

  

  I'm not sure how to rate this one... it tasted wonderful - but mine looked a complete mess and very nearly ended up in the bin! I used spelt flour so had to add extra baking powder to compensate for the lack of self-raising flour but, apart from that, I followed the recipe exactly. Didn't dare look in the oven whilst it was baking (oh for an oven with a glass door!) and when the timer went the cake smelt lovely. On opening the oven door however, the mixture had come all over the side of the tin and was dripping through the oven shelves... The 'cake' had a hollow centre but the sides were OK-ish! As I'd made it to take away on a self-catering holiday I debated chucking the lot, but finally decided to try and rescue what I could! I'm glad I did as it tasted fantastic - but I will really need to try and screw up my courage to make it again!! Needless to say, I didn't bother with the icing!

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• YorkshireJen

  18 September 2010

  YorkshireJen rated and commented on this recipe

  

  Substituted the carrot for the same weight of grated apple (trying to use up a glut) and the stem ginger for a tablespoon of ginger conserve (shops were shut) and it came out beautifully. I was looking forward to a slice with a cup of tea when I came home from work the next day, but alas the cake tin was empty.

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• paulrubbishcook

  04 October 2010

  paulrubbishcook rated and commented on this recipe

  

  Seemed to go down well, mine didn't really rise much though. Not sure as to why but nice all the same.

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• andtiggertoo

  13 October 2010

  andtiggertoo rated and commented on this recipe

  

  Yum, yum. This is one of the nicest ginger cakes I think I've ever made/eaten. I added a teaspoon of cinnamon the second time and I think that made it even more yummy.

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• Ruthie

  15 October 2010

  Ruthie commented on this recipe

  This was lovely. Very easy to make. I think next time i won't bother with the icing and just slice it and smother it in butter!

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• Erica Geurts

  25 October 2010

  Erica Geurts rated and commented on this recipe

  

  Delicious :)

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• NiCheallaigh

  28 October 2010

  NiCheallaigh commented on this recipe

  my verY 1st comment & I have really made a big mistake - i responded to the tag at the end without wearing my reading glasses and so I mis-read INAPPROPRIATE & went on to commend Jane on her clever use of conserve ginger instead of stem ginger - hope you can rectify this error xxx the cake looks great - storing it in tin for a few days to let the flavour mature ALSO this type of baking is perfect ...... not having to use too many appliances is perfect for me (as I have medical prob (MS) & the less clean up / the less stuff that has to be retrieved from inaccesible back of kitchen cupboards means that I can get on with this creativity with a massive degree of independence - many thanks

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• Carol M

  04 November 2010

  Carol M rated and commented on this recipe

  

  This cake ticks all the box's, lots of the ingredients store cupboard, easy to follow quick method and a wonderful cake. I stored mine for two days prior to icing, then it seemed to vanish (my son in law seemed to like it "a lot"). Don't be afraid to have a go, I am sure it will store for a while and freeze prior to icing. Xmas is coming be prepared, bake in batch. Good luck everyone. Carol M

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• Barbara Urquhart

  16 December 2010

  Barbara Urquhart commented on this recipe

  This delicious loaf is to die for. I put a cream cheese topping on as you would with carrot cake - heaven! Barbara U

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• Kate

  20 February 2011

  Kate rated and commented on this recipe

  

  This was a fantastic ginger cake. Came out perfectly despite my concerns - the recipe states it is a 'batter' and mine was really quite runny. I baked it at 170 in a fan oven not 160 as stated and it was cooked in 45 mins. I noted comments about icing and didn't add any chopped ginger or lemon zest. Once iced, I sprinkled the yellow zest onto the white icing and it looked really pretty. Really delicious.

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http://www.bbcgoodfood.com/recipes/749701/

http://www.bbcgoodfood.com/recipes/749701/

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Ingredients

• 100g unsalted butter , plus extra for the tin
• 100g dark muscovado sugar
• 50g black treacle
• 50g golden syrup (or use more black treacle if you like your ginger cake really dark)
• zest 1 orange
• zest and juice 1 lemon
• 1 large carrot , grated (you will need 140g/5oz flesh)
• 5 balls stem ginger from a jar, finely chopped
• 175g self-raising flour
• ¼ tsp bicarbonate of soda
• 2 tsp ground ginger
• ¼ tsp freshly ground black pepper
• 2 eggs
• 140g icing sugar

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Difficulty and servings

Cuts into 8 slices

Preparation and cooking times

Prep 15 mins

Cook 1 hr 10 mins

Can be frozen un-iced

Ingredients

• 100g unsalted butter , plus extra for the tin
• 100g dark muscovado sugar
• 50g black treacle
• 50g golden syrup (or use more black treacle if you like your ginger cake really dark)
• zest 1 orange
• zest and juice 1 lemon
• 1 large carrot , grated (you will need 140g/5oz flesh)
• 5 balls stem ginger from a jar, finely chopped
• 175g self-raising flour
• ¼ tsp bicarbonate of soda
• 2 tsp ground ginger
• ¼ tsp freshly ground black pepper
• 2 eggs
• 140g icing sugar

Per serving

379 kcalories, protein 4g, carbohydrate 66g, fat 13 g, saturated fat 7g, fibre 1g, sugar 48g, salt 0.44 g

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