Name: Zesty carrot & ginger loaf
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: Cuts into 8 slices
Cuisine: British
Ingredients: 100g unsalted butter plus extra for the tin; 100g dark muscovado sugar; 50g black treacle; 50g golden syrup (or use more black treacle if you like your ginger cake really dark); zest 1 orange; zest and juice 1 lemon; 1 large carrot grated (you will need 140g/5oz flesh); 5 balls stem ginger from a jar, finely chopped; 175g self-raising flour; ¼ tsp bicarbonate of soda; 2 tsp ground ginger; ¼ tsp freshly ground black pepper; 2 eggs; 140g icing sugar

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Zesty carrot & ginger loaf

Zesty carrot & ginger loaf

Jane Hornby

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Cuts into 8 slices

Easy

Prep: 15 mins

Cook: 1 hr and 10 mins

Plus cooling

A star rating of 4.8 out of 5.63 ratingsRate

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Lovers of ginger cake and carrot cake should enjoy this one. It mellows and improves over a couple of days

Freezable (Can be frozen un-iced)

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Ingredients

Nutrition

Units:

MetricUS

100g unsalted butter

plus extra for the tin
100g dark muscovado sugar
50g black treacle
50g golden syrup

(or use more black treacle if you like your ginger cake really dark)
zest 1 orange
zest and juice 1 lemon
1 large carrot

grated (you will need 140g/5oz flesh)
5 balls stem ginger

from a jar, finely chopped
175g self-raising flour
¼ tsp bicarbonate of soda
2 tsp ground ginger
¼ tsp freshly ground black pepper
2 eggs
140g icing sugar

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Nutrition: per serving

kcal379
fat13g
saturates7g
carbs66g
sugars48g
fibre1g
protein4g
salt0.44g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Butter then line a 900g loaf tin with a strip of baking parchment. Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.
step 2

Add the carrot, ¾ of the chopped ginger, all the flour, bicarb, ¼ tsp salt, the ground ginger, pepper and eggs to the pan and stir well until you have a smooth batter. Pour into the tin and bake for 45 mins, or until dark brown and risen and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.
step 3

Sift the icing sugar into a bowl, add the remaining zests, then stir in enough lemon juice (about 4 tsp should do it) to make a smooth, thick icing. Cover the surface of the icing with cling film until ready to decorate the cake.
step 4

When the cake is completely cool, spread the icing over the top and let it dribble down the sides. Scatter with the reserved chopped ginger. Allow to set, then cut into slices and serve.

RECIPE TIPS

MAKE AHEAD

Like most ginger cakes, this will mellow and improve over a couple of days. If you can bear to wait, put it into an airtight tin, un-iced, then finish the decoration on the day you want to eat it.

Recipe from Good Food magazine, September 2010

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A star rating of 4.8 out of 5.63 ratings

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