Zesty carrot & ginger loaf

Zesty carrot & ginger loaf

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(55 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 translucent, golden-amber coloured, sweet syrup

  • 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…

  • 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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Hilma Murray's picture
Hilma Murray
11th Nov, 2019
Brilliant. Very very tasty. Family love it.
2nd Apr, 2019
Try substituting orange zest for 1 cap of orange essence, (but retain lemon zests for decor). I get regular requests from work colleagues to make this cake and passed the recipe onto many.
26th Feb, 2019
Love it!! I replaced the icing sugar topping with cream cheese. And I bought one new IPA every day to go with a slice..I found my favorite. IPA and carrot cake are best friends!
beebee123's picture
24th Sep, 2016
Use fruit purée as part substitute for sugar; 1/2 cup purée to 100g sugar
4th May, 2016
Five stars. Cannot work out how to add them.
4th May, 2016
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.
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
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.
4th Dec, 2015
About to print out the recipe due to family demand.
15th Nov, 2015
Loved this - very easy and VERY tasty. Next time I might make 2 and let one mature. Highly recommended.


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?
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
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. 
18th Aug, 2013
Can someone please tell me how much is 50g of Treacle in tablespoons?
19th Oct, 2013
3 plus a third.
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