Ginger Carrot Cake

Fantastic bake for an Autumn. And being carrot cake you can cheat yourself it’s healthy. I mean it is healthy just maybe not the whole tray in one evening :D.


All you need is carrots approx. 500g- grated, and ginger chunks  – handful or as much as you want can be candied or from a syrup- chopped to even sizes. 2 cups of a flour (just flour, you can use self-rising, wholemeal or plain- up to you just remember to adjust the rising agents) 1tsp of baking soda,1tsp of baking powder,  4 eggs, 1,5 cups of sugar (I use half and half Demerara and caster), 1 tbsp. of cinnamon and 2/3 of a cup of oil.

Give it a good mix, pour into lined baking tray (I use 20×30 cm one) and bake for approx. 30-45 min in gas mark 5 (180C) or until the skewer comes out clean.

Serve with frosting 200g of softened butter, grated zest of 1 lemon, 100 g of icing sugar, juice of 1 lemon and 300g of soft cheese, mix together until smooth.