How To Make Ginger And Carrot Cake

How To Make Ginger And Carrot Cake

Ginger and Carrot Cake Recipe. The combination of ginger and carrot provides a light, moist and flavourful cake. Perfect for all occasions! Try our Ginger and Carrot Cake recipe.

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Step 1:

You will need

• 280 g carrot, peeled and finely grated
• 220 g unsalted butter
• 280 g brown sugar
• 4 large eggs, beaten
• 1 tsp ground cinnamon
• ¾ tsp ground cardamom
• 1 tsp mixed spice
• 340 g plain flour
• 1 Tbsp baking powder
• 30 g fresh ginger, peeled and finely grated
• a pinch of salt
• 1 Tbsp icing sugar, for dusting
• 1 22cm/10in (approx) spring form baking mould, oiled and lined with a disk of greaseproof paper
• 1 medium to large mixing bowl
• 1 electric whisk
• 1 sieve
• 1 spatula
• 1 skewer

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Step 2:

Preheat the oven

Set the temperature of the oven at 180ºC.

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Step 3:

Cream the butter, sugar and eggs

Put the butter and brown sugar into a mixing bowl. Using the electric whisk, mix the two ingredients together until creamy. Gradually, begin to add the eggs, while whisking continually. Don't pour them in in one go.

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Step 4:

Fold the flour and spices

Balance the sieve over the bowl and put in the flour. Then add the cinnamon, cardamom, mixed spice and baking powder and sift through. Using a spatula, gently fold the flour and spices into the creamed mixture.

You need to make large swoops with the spatula to incorporate as much air as possible.

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Step 5:

Add the remaining ingredients

Add the carrot and ginger and mix well.

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Step 6:

Pour the mixture into a baking tin

Ease the mixture into the baking tin and give it a shake to even it out.

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Step 7:

Bake

Place the tin in the centre of the oven and bake for 45 minutes to an hour.

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Step 8:

Check the cake

After 45 minutes, remove the cake from the oven and insert the skewer. If it's clean then the cake is ready. If not, return it to the oven to bake for about 10 minutes more. Open the tin and take the cake out ready to serve.

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Step 9:

Serve

Using the sieve, dust the icing sugar over the top to give that finishing touch and the cake is ready to cut and eat. Serve just as it is at teatime or for breakfast, or whenever you get the craving!