Member recipe
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Ginger and carrot cake

By ablazealive (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 10 large slices / 1 cake
This is a spicy and delicious, fairly dense cake topped with cream cheese icing.
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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 1
    Preheat the oven to 170° Celsius. Grease and line a 20cm round cake tin.
  • STEP 2
    Combine the eggs, oil, vanilla and sifted dry ingredients in a bowl. Beat with an electric mixer on a slow speed until smooth.
  • STEP 3
    Stir in the carrot, walnuts, dates and ginger. Pour into the cake tin and bake for 45 to 50 minutes.
  • STEP 4
    Allow the cake to cool in the tin for 10 minutes, before turning out onto a wire rack to cool.
  • STEP 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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