Zesty carrot & ginger loaf

Zesty carrot & ginger loaf

By Jane Hornby
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(43 ratings)
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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

  • kcal379
  • 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)
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet…

  • zest 1 orange
    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

    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

    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

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

  • 2 tsp ground ginger
    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
    Eggs

    Egg

    egg

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

  • 140g icing sugar

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 Tip

    Make ahead

    Like most ginger cakes, this will mellow and improve over a couple of days. If you can bear to wait, put it into an airtight tin, un-iced, then finish the decoration on the day you want to eat it.

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Comments, questions and tips

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beebee123's picture
beebee123
24th Sep, 2016
Use fruit purée as part substitute for sugar; 1/2 cup purée to 100g sugar
choccie_123
4th May, 2016
5.05
Five stars. Cannot work out how to add them.
choccie_123
4th May, 2016
5.05
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
23rd Feb, 2016
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
15th Dec, 2015
5.05
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
4th Dec, 2015
5.05
About to print out the recipe due to family demand.
Bungly
15th Nov, 2015
5.05
Loved this - very easy and VERY tasty. Next time I might make 2 and let one mature. Highly recommended.
Bungly
15th Nov, 2015
5.05
Loved this - very easy and VERY tasty. Next time I might make 2 and let one mature. Highly recommended.
suzannedickson
26th Aug, 2015
5.05
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
21st Dec, 2014
5.05
Was amazed with the results given how easy this was to put together, and with so little washing up!

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bonnebouffe
1st Apr, 2016
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
10th Jan, 2015
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
goodfoodteam
16th Jan, 2015
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
18th Aug, 2013
Can someone please tell me how much is 50g of Treacle in tablespoons?
The-hayleyness
19th Oct, 2013
3 plus a third.
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