Zesty carrot & ginger loaf

Zesty carrot & ginger loaf

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(43 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)
    Golden syrup

    Golden syrup

    goal-dun sir-rup

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

  • 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

    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, questions and tips

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5th Oct, 2014
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!
23rd Sep, 2014
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
2nd Dec, 2013
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.
29th Sep, 2013
This Cake is Devine,without any changes. it stayed moist for days. will make again and again. Best ever.
23rd Mar, 2013
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.
2nd Nov, 2012
Very moist and moreish, delicious!
27th Aug, 2012
Best ginger cake ever
2nd Jul, 2012
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.
25th Apr, 2012
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.
19th Apr, 2012
Very surprised with this one. Loved it and would definitely make it again and again.


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