Zesty carrot & ginger loaf

Zesty carrot & ginger loaf

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(31 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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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!

helen68's picture
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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!!!

jackkarp09's picture
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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!

bluemuma1's picture
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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

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

nilserb's picture
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Love the Ginger recipes, keep them coming, delicious.

cakequeen75's picture
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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!

redacre5's picture
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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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