Zesty carrot & ginger loaf

Zesty carrot & ginger loaf

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(42 ratings)

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


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

  • kcal379
  • fat13g
  • saturates7g
  • carbs66g
  • sugars48g
  • fibre1g
  • protein4g
  • salt0.44g
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  • 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



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

  • zest and juice 1 lemon



    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)



    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



    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



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

  • 140g icing sugar


  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 (50)

choccie_123's picture

Five stars. Cannot work out how to add them.

choccie_123's picture

I can only agree with all the other comments. Delicious. The smell was so tempting when I was cooking that we could not wait for it to cool properly. - the warm cake was fantastic, and would make a yummy pudding.

WeeScot's picture

Very easy to make, I've made this loaf many times and it always turns out well and everyone who's tried it loves it. Lovely, moist ginger cake and the zesty icing tops it off - delicious!

Frantic Flapjack's picture

Top cake!! Lighter than a traditional ginger cake but still keeps all the flavour. The citrus topping on the cake adds texture and a fruity zing. A keeper.

PHinch94's picture

About to print out the recipe due to family demand.

Bungly's picture

Loved this - very easy and VERY tasty. Next time I might make 2 and let one mature. Highly recommended.

Bungly's picture

Loved this - very easy and VERY tasty. Next time I might make 2 and let one mature. Highly recommended.

suzannedickson's picture

After making ginger bread for years, this is an easy and delicious alternative, ideal for making ahead when time is against you. Everyone loves it, doesn't get time to mature .

kfurber's picture

Was amazed with the results given how easy this was to put together, and with so little washing up!

deb-murphy's picture

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

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

Very moist and moreish, delicious!

xcathx's picture

Best ginger cake ever

anne_f_'s picture

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

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

Very surprised with this one. Loved it and would definitely make it again and again.

carajames's picture

Absolutely lush! I have made 4 so far and all have been scoffed!


Questions (5)

bonnebouffe's picture

I'd love to make this, but I have to make my own stem ginger since it's not available in my area. Could someone please tell me the equivalent in either volume or weight of 5 balls of stem ginger?

karinelook's picture

It should be possible to make this with oil instead of butter, but how much oil to use? And would any of the other ingredients need changing? (Need to go dairy-free, it is all very traumatic ...)

goodfoodteam's picture

Hi karienlook, thanks for your question. You should be fine to use the same quantity of oil (100g) instead of butter in this recipe but we haven't tested doing so in our kitchen so cannot guarantee perfect results and there is a risk that it will alter the texture of the cake. Let us know how you get on. 

tess41's picture

Can someone please tell me how much is 50g of Treacle in tablespoons?

The-hayleyness's picture

3 plus a third.

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