Moist carrot ginger cake

    1 hour 45 min

    A delightfully moist and satisfying carrot ginger cake made with glacé ginger, sultanas and walnuts and topped off with a wonderful lemon cream cheese frosting.


    Dorset, England, UK
    44 people made this

    Makes: 1 loaf cake

    • For the cake
    • 280g self raising flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 200g brown sugar
    • 200g finely grated carrots
    • 110g sultanas
    • 40g glacé ginger, finely chopped
    • 50g chopped walnuts
    • 180ml oil
    • 2 eggs
    • For the frosting
    • 60g cream cheese
    • 30g butter, softened
    • 1 teaspoon grated lemon rind
    • 180g icing sugar

    Prep:15min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:1hr45min 

      For the cake:

    1. Grease and line one 14x25cm (5.5x10 in) loaf tin. Preheat the oven to 160 C / Gas 2/3.
    2. Sift the flour into a large bowl and add the bicarbonate of soda and spices. Stir in the sugar, carrots, sultanas, ginger and walnuts.
    3. In a small bowl, beat together the oil and eggs and add to the dry mixture. Mix well until all ingredients have combined and a smooth cake mixture has formed. Pour into the prepared loaf tin.
    4. Bake in the preheated oven for about 1 hour until a skewer inserted into the centre comes out clean.
    5. Remove from the oven and let the cake stand for 5 minutes before turning out onto a cooling rack.
    6. For the frosting:

    7. In a bowl, beat the cream cheese, butter and lemon rind until light and fluffy. Gradually beat in the sifted icing sugar until smooth.
    8. Allow the cake to cool fully before applying the frosting.
    9. Slice and serve.

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    Reviews in English (1)


    Nice easy recipe,added less sugar 150 grams was still sweet 😉  -  31 May 2015