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Member recipe

Ginger and carrot cake

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Cooking time

Prep: 10 minutes Cook: 45 minutes

Skill level



10 large slices / 1 cake

This is a spicy and delicious, fairly dense cake topped with cream cheese icing.

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  • 2 eggs
  • 160ml oil (vegetable or other)
  • 1/2 teaspoon vanilla extract
  • 135 grams caster sugar
  • 250 grams plain flour, sifted
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons mixed spice
  • 1/4 teaspoon nutmeg
  • 1 teaspoon bicarbonate of soda
  • 350 grams grated carrot
  • 60 grams dates, chopped
  • 60 grams walnuts, chopped
  • 125 grams fresh ginger, chopped

Cream cheese frosting.

  • 30 grams butter, at room temperature
  • 60 grams cream cheese, at room temperature
  • 1 teaspoon grated lemon rind
  • 325 grams icing sugar, sifted


  1. Preheat the oven to 170° Celsius. Grease and line a 20cm round cake tin.

  2. Combine the eggs, oil, vanilla and sifted dry ingredients in a bowl. Beat with an electric mixer on a slow speed until smooth.

  3. Stir in the carrot, walnuts, dates and ginger. Pour into the cake tin and bake for 45 to 50 minutes.

  4. Allow the cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool.

  5. To make the cream cheese frosting: Beat the butter and cheese together until creamy, then add the lemon rind and icing sugar and beat until smooth.

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