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Zesty carrot & ginger loaf

Zesty carrot & ginger loaf

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(41 ratings)

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

Easy

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

  • Can be frozen un-iced

Nutrition per serving

  • kcalories379
  • fat13g
  • saturates7g
  • carbs66g
  • sugars48g
  • fibre1g
  • protein4g
  • salt0.44g
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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

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 large carrot, grated (you will need 140g/5oz flesh)

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 5 balls stem ginger from a jar, finely chopped
  • 175g self-raising flour
  • ¼ tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp ground ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ¼ tsp freshly ground black pepper
  • 2 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 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.

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Comments, questions and tips

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Comments (47)

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!

heatherelmer's picture
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Best cake ever, wouldn't change anything about it and will be making again

ritchiethebear's picture
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Absolutely delicious. Will definitely make again. Didn't bother with the icing so might try that next time.

barbarajurquhart's picture

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

alfie02's picture
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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

claremont1's picture

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

egeurts's picture
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Delicious :)

ruthie-mck's picture

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!

andtiggertoo's picture
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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.

paul27uk's picture
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Seemed to go down well, mine didn't really rise much though. Not sure as to why but nice all the same.

yorkshirejen's picture
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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.

lindad4a's picture
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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!

barbaracrick's picture
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Fantastic cake & simple to make too.

lynnettedmarley's picture

I made this last week. It was FAB!!

charlit's picture
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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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