Ginger and Carrot Cake

05 Jun

Carrot Cake sits up in the ranks with lemon meringue pie as one of my all-time, never-get-sick-of-it, faves.  I must say though, I have often wondered who was the first person to look at a carrot and wonder what it would be like baked in a cake…

I have always been on the prowl for ideas for jazzing up the classic carrot cake and I think I have finally found the recipe that does that.  The addition to ginger to this lovely, moist cake is lovely and yet subtle enough to compliment the other flavours.

The recipe I used called for glace ginger, however I opted to use some minced ginger from a jar.


  • 1 cup (250mL) self-raising flour
  • 1 teaspoon (5mL) bicarbonate of soda
  • ½ teaspoon (2.5mL) ground cinnamon
  • ½ teaspoon (2.5mL) ground cloves
  • 1 cup (250mL) brown sugar, firmly packed
  • 1½ cups (375mL) carrot, finely grated (about 2 large carrots)
  • ½ cup (125mL) sultanas
  • ½ cup (125mL) glacé ginger, finely chopped
  • ½ cup (125mL) walnuts, finely chopped
  • 2/3 cup (80mL) oil
  • 2 eggs, lightly beaten

For the cream cheese frosting:

  • 60g packaged cream cheese, softened
  • 30g soft butter
  • 1 teaspoon (5mL) grated lemon rind (I added a touch of orange rind to mine and it really popped, yum!)
  • 1½ cups (375mL) icing sugar


  1. Grease 14cm x 25cm loaf pan (or 20cm x 20cm cake tin), line base with paper, grease paper.
  2. Sift flour, soda and spices into a bowl, stir in sugar, carrot, sultanas, ginger and nuts; stir in combined oil and eggs.
  3. Beat on medium speed with an electric mixer for 5 minutes.
  4. Pour into the prepared pan.
  5. Sprinkle with chopped walnuts. Try and do a better job at it than I did. ‘Sprinkling’ is not on my list of awesome skills.
  6. Bake in a moderately slow oven for about an hour.
  7. Stand 5 minutes before turning onto a wire rack to cool.
  8. When cold, spread with frosting.
  9. Beat cream cheese, butter and lemon rind in a small bowl with an electric mixer until smooth, gradually beat in sifted icing sugar.

Suitable to freeze for three months. Not suitable to microwave.

Recipe Source


Posted by on June 5, 2010 in Devilish Desserts


3 responses to “Ginger and Carrot Cake

  1. Chanel

    June 5, 2010 at 8:29 pm

    Carrot cake is pretty much the only sliced cake I would buy at my school canteen – ginger and carrot get along well, especially glace, yummy

  2. delishdinners

    June 5, 2010 at 9:12 pm

    I’ve never tried glace ginger before. Will definitely need to find some and give it a whirl!

  3. delishdinners

    June 5, 2010 at 9:13 pm

    Next time I will make it in my loaf pan and then thickly slice and butter them, yummo. And more nuts, gotta have more nuts.


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