Ginger and carrot cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 10 large slices / 1 cake
Ingredients
Cake.
- 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.
- 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
- 30 grams butter, at room temperature
- 60 grams cream cheese, at room temperature
- 1 teaspoon grated lemon rind
- 325 grams icing sugar, sifted
Method
- STEP 1Preheat the oven to 170° Celsius. Grease and line a 20cm round cake tin.
- STEP 2Combine the eggs, oil, vanilla and sifted dry ingredients in a bowl. Beat with an electric mixer on a slow speed until smooth.
- STEP 3Stir in the carrot, walnuts, dates and ginger. Pour into the cake tin and bake for 45 to 50 minutes.
- STEP 4Allow the cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool.
- STEP 5To 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.
