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Member recipe

Carrot and Ginger Cake

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(2 ratings)

Member recipe by


Serves 1 - 1 Cake

A deliciously moist cake

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  • Moist Carrot and Ginger Cake
  • 200 g (7 oz) soft dark brown sugar
  • 150 g (5 oz) self-raising flour
  • 1 tsp bicarbonate of soda
  • 160 ml (6 fl oz) vegetable oil
  • 2 eggs
  • 250 g (9 oz) carrots, grated
  • 75 g (3 oz) sultanas
  • 100 g (3½) stem ginger, chopped
  • 450 g (1 lb) loaf tin lined


    1. Preheat oven to 150 deg C, 300 deg F, Gas mark 2
    2. Place sugar, flour, bicarbonate of soda, vegetable oil and eggs in a large bowl, and beat well
    3. Add grated carrot, sultanas and ginger, mix well to form a runny batter.
    4. Pour into 1lb loaf tin and bake until firm - about an hour

Comments, questions and tips

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3rd Sep, 2013
Super delicious and super easy to make! Thanks so much for this! My wife and I had never baked a cake before, and we were surprised how easy this recipe was to follow (and how great it tasted). The cake is deliciously moist, and we topped it off with some orange cream frosting which complimented it perfectly. Highly recommended recipe!
1st Dec, 2011
Fabulously easy to follow recipe and the results are great. I soaked my sultanas in dark rum and topped my cake with butter cream frosting which meant my cake was so moist and delicious, even my mother in law was impressed!!
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