Carrot and Ginger Cake
- Preparation and cooking time
- Total time
- More effort
- Makes Cake
Ingredients
- Moist Carrot and Ginger Cake
- 200 g (7 oz) soft dark brown sugar
- 150 g (5 oz) self-raising flour
- 1 tsp bicarbonate of soda
- 160 ml (6 fl oz) vegetable oil
- 2 eggs
- 250 g (9 oz) carrots, grated
- 75 g (3 oz) sultanas
- 100 g (3ÃÂÃÂÃÂý) stem ginger, chopped
- 450 g (1 lb) loaf tin lined
Method
- STEP 1Preheat oven to 150 deg C, 300 deg F, Gas mark 2
- STEP 2Place sugar, flour, bicarbonate of soda, vegetable oil and eggs in a large bowl, and beat well
- STEP 3Add grated carrot, sultanas and ginger, mix well to form a runny batter.
- STEP 4Pour into 1lb loaf tin and bake until firm - about an hour
