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431 Votes
102 Recommendations

Ingredients

Carrot and Ginger Cake

Using wholemeal flour and real carrots in this recipe makes it a healthier version of a classic favourite

Method

- Preheat the oven to Gas Mark 4/180 C/350 F or 160 C for a fan assisted oven. Grease and line a 20cm (8inch) round deep cake tin with baking parchment.

- Mix the flour, baking powder, bicarbonate of soda and ginger in a bowl. Stir in the carrots and make a well in the centre.

- Mix the eggs and oil together and pour into the well. Gradually mix the ingredients together until well combined.

- Spoon into the prepared tin, smooth the top and bake for 40-45 mins until, risen, lightly golden and firm to the touch – a skewer inserted into the centre will come out clean. Cool in the tin, then transfer to a wire rack.

- When ready to serve, sieve the icing sugar into a bowl. Add a few drops orange extract and mix in sufficient water to make a smooth, spreadable icing. Smooth on top of the cake and allow it to dribble down the sides. Sprinkle with ginger pieces and allow to set for a few minutes before slicing to serve.

More information

Suitable for

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