Zesty carrot & ginger loaf

Zesty carrot & ginger loaf

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(37 ratings)

By

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Cooking time

Prep: 15 mins Cook: 1 hr, 10 mins Plus cooling

Skill level

Easy

Servings

Cuts into 8 slices

Lovers of ginger cake and carrot cake should enjoy this one. It mellows and improves over a couple of days

Nutrition and extra info

Additional info

  • Can be frozen un-iced
Nutrition info

Nutrition per serving

kcalories
379
protein
4g
carbs
66g
fat
13g
saturates
7g
fibre
1g
sugar
48g
salt
0.44g

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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Method

  1. Heat oven to 180C/160C fan/gas 4. Butter then line a 900g loaf tin with a strip of baking parchment. Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.
  2. Add the carrot, ¾ of the chopped ginger, all the flour, bicarb, ¼ tsp salt, the ground ginger, pepper and eggs to the pan and stir well until you have a smooth batter. Pour into the tin and bake for 45 mins, or until dark brown and risen and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.
  3. Sift the icing sugar into a bowl, add the remaining zests, then stir in enough lemon juice (about 4 tsp should do it) to make a smooth, thick icing. Cover the surface of the icing with cling film until ready to decorate the cake.
  4. When the cake is completely cool, spread the icing over the top and let it dribble down the sides. Scatter with the reserved chopped ginger. Allow to set, then cut into slices and serve.

Recipe from Good Food magazine, September 2010

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Comments

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deb-murphy's picture
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Can't believe such a fab cake is so easy to make, and only needs a wooden spoon to beat ingredients together in the pan. Need to make double quantity as one donesn't last a day, let alone several to mature!

potatohead's picture

Very easy to make and keeps well for days. Icing was very runny when made up with just 3tbsp of lemon juice though. Stem ginger gives a beautiful flavour. Very popular so worth making two at once if you have greedy colleagues and friends!

Frantic Flapjack's picture

Easy to make and tasted lovely. The icing lifted it too. It definitely tasted better after a couple of days. Lovely and warming on a cold winter day.

brewergirl1961's picture

This Cake is Devine,without any changes. it stayed moist for days. will make again and again.
Best ever.

northernwassock's picture
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The most delicious and easy to make cake. I don't personally feel the need to change the recipe. Certainly one to add to the list of favourites.

rmellor18's picture
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Very moist and moreish, delicious!

xcathx's picture

Best ginger cake ever

anne_f_'s picture
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A lovely cake which I will make again. I didn't bother with the icing so used a whole orange's zest in the cake rather than the half quantities of orange and lemon.

angela1181's picture
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As someone who is absolutely RUBBISH at baking mine turned out lovely and tasted amazing, the kids loved it too. Shall def make this again.

sandra51's picture
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Very surprised with this one. Loved it and would definitely make it again and again.

carajames's picture
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Absolutely lush! I have made 4 so far and all have been scoffed!

fayfumbs's picture
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Just delicious and so easy to make. No chance of leaving it for a couple of days to mellow, too tasty. Probably the best tasting cake I've made.

glenyst's picture

Hi colleeen - you just have to click on the appropriate star, above where your name is where you type your comment. Haven't tried the cake yet myself, but it looks as if I should!

rdv221's picture
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Fantastic ginger cake! Added a bit of extra stem ginger as I'm a big ginger fan. Keeps for a few days as well without getting dry. Good stuff!

frango98's picture
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This is a delicious recipe and really easy to make - the warm ginger flavour enhances over a few days- so try not to trough it all in one go!

sallyjenn's picture
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Everyone else said this was delicious when I made it, but I'm not convinced. The flavours didn't seem to work well together and the texture wasn't quite right. It was a bit of a faff to make aswell!

colleenrai's picture

Help no good at these things, can anyone tell how to rate the cake

colleenrai's picture

Best ginger cake I have ever had, soooooo easy to make, my sister asked for the recipe and she loved it to. 10 out of 10

hangreen32's picture
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Delicious cake and so easy to make. Will definitely use this recipe again

jessica_mann's picture
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yum! but i mistook my cake tin size, stupidly i read 900g as being close to 1lb not 1kg so used a tin too small so bit spilled out and the top burnt but inside was a really good cake! cut of burnt top and did the icing nicely. mine also looked really pretty, wish i could upload the picture i took!

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