Carrot and ginger cake recipe

Carrot and Ginger Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This carrot and ginger cake recipe is a delightful combination of flavors that will surely satisfy your sweet tooth. The moist and tender cake is infused with the warmth of ginger and the sweetness of carrots, creating a perfect balance of taste. Topped with a creamy cream cheese frosting, this cake is a crowd-pleaser for any occasion. Whether you're a fan of carrot cake or looking to try something new, this recipe is a must-try.

Keywords: carrot, ginger, cake, recipe, cream cheese frosting.

Carrot and ginger cake recipe details

Carrot and ginger cake recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

	butter, for greasing
225 g	plain flour
1 tsp	baking powder
1 tsp	bicarbonate of soda
2 tsp	ginger, ground
½ tsp	salt
175 g	light muscovado sugar
225 g	carrots, grated
2 piece(s)	stem ginger, chopped
25 g	fresh root ginger, greated
60 g	raisins
2	eggs, beaten
3 tbsp	corn oil
	juice of 1 orange
	For the Frosting:
225 g	low-fat soft cheese
4 tbsp	icing sugar
1 tsp	vanilla essence
	To decorate:
	carrot, grated
	stem ginger, finely chopped
	ginger, ground

Instructions

Preheat oven to Gas Mark 4/180°C/350°F. Grease and line a 20cm round cake tin with baking parchment.

Sift the flour into a bowl and add the baking powder, bicarbonate of soda, ground ginger and salt. Stir in the sugar, carrots, stem ginger, fresh root ginger and raisins. Beat together the eggs, oil and the juice of one orange, then add it to the bowl. Mix the ingredients together well.

Spoon the mixture into the cake tin and bake in in the oven for 1-1 1/4 hours until firm or cooked through.

Frosting
Spoon the soft cheese in a bowl and beat to soften. Sift in the icing sugar and add the vanilla essence, blending well.

Turn the cake out of the tin on to a wire cooling rack and cool. Finally, smooth a layer of icing sugar over the top, decorate and serve.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
249 kcal