Moist carrot ginger cake
(1)
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.
12 people made this
Ingredients
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
Method
Prep:15min ›
Cook:1hr ›
Extra time:30min cooling ›
Ready in:1hr45min
- Grease and line one 14x25cm (5.5x10 in) loaf tin. Preheat the oven to 160 C / Gas 2/3.
- Sift the flour into a large bowl and add the bicarbonate of soda and spices. Stir in the sugar, carrots, sultanas, ginger and walnuts.
- 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.
- Bake in the preheated oven for about 1 hour until a skewer inserted into the centre comes out clean.
- Remove from the oven and let the cake stand for 5 minutes before turning out onto a cooling rack.
- In a bowl, beat the cream cheese, butter and lemon rind until light and fluffy. Gradually beat in the sifted icing sugar until smooth.
- Allow the cake to cool fully before applying the frosting.
- Slice and serve.
For the cake:
For the frosting:
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
Nice easy recipe,added less sugar 150 grams was still sweet 😉 - 31 May 2015
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