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Member recipe

Carrot and Ginger Cake

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(3 ratings)

Member recipe by


Serves 1 - 1 Cake

A deliciously moist cake

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  • 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 (3½) stem ginger, chopped
  • 450 g (1 lb) loaf tin lined


    1. Preheat oven to 150 deg C, 300 deg F, Gas mark 2
    2. Place sugar, flour, bicarbonate of soda, vegetable oil and eggs in a large bowl, and beat well
    3. Add grated carrot, sultanas and ginger, mix well to form a runny batter.
    4. Pour into 1lb loaf tin and bake until firm - about an hour

Comments, questions and tips

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3rd Sep, 2013
Super delicious and super easy to make! Thanks so much for this! My wife and I had never baked a cake before, and we were surprised how easy this recipe was to follow (and how great it tasted). The cake is deliciously moist, and we topped it off with some orange cream frosting which complimented it perfectly. Highly recommended recipe!
1st Dec, 2011
Fabulously easy to follow recipe and the results are great. I soaked my sultanas in dark rum and topped my cake with butter cream frosting which meant my cake was so moist and delicious, even my mother in law was impressed!!
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8th May, 2017
A good basic recipe. I adapted it a bit and here are my suggestions...Replace the stem ginger with 2tbsp of fresh grated ginger. Start by beating the eggs and sugar together, add oil, mix in carrots and ginger and fold in flour, for a light consistency. I used about 180g of flour as with less the cake was too wet. If you don't have soft brown sugar, replace it with 150g of caster sugar and a heaped tbsp of molasses. Macerate the sultanas in a shot of schnapps or rum, maybe add some more dried fruit - both crystallised ginger and dried pineapple worked for me. Depending on your oven, it may take a bit longer to bake - up to 1.5hrs. Check after an hour with a skewer inserted in the middle of the cake - it needs to come out clean.
8th May, 2017
Good basic recipe - I adapted it and here are my suggestions: Replace stem ginger by 2 tbsp freshly grated ginger. Start beating sugar and ginger together, adding eggs and the oil. Mix in carrots and fold in flour carefully for a light consistency. Soak your raisins in a liquor/schnapps for about an hour or try different dried fruit for an extra crunch (dried pineapple works great). If you don't have brown sugar, you can replace it with 150g caster sugar and 50g molasses. Depending on your oven, it may take up to 1.5hrs to bake - check with a skewer inserted in the middle of the cake after an hour, it needs to come out clean.