Carrot et Ginger Cake

carrot et ginger cake

Carrot et Ginger Cake

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Servings: 10
Calories: 349


  • 8 oz plain all-purpose flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1/2 tsp salt
  • 6 oz light muscovado sugar
  • 8 oz carrots grated
  • 2 pieces stem ginger in syrup drained and chopped
  • 1 oz root fresh ginger, grated
  • 2 oz seedless raisins
  • 2 medium eggs beaten
  • 3 tbsp corn oil
  • juice of 1 medium orange


  • 8 oz low-fat soft cheese
  • 4 tbsp icing confectioners' sugar
  • 1 tsp vanilla essence extract

to decorate

  • grated carrot
  • stem fresh ginger
  • ground ginger


  • Preheat the oven to 180°C/350°F/ Gas Mark 4. Grease and line a 20.5 cm (8 inch) round cake tin with baking parchment.
  • Sift the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl. Stir in the sugar, carrots, stem ginger, root (fresh) ginger and raisins. Beat together the eggs, oil and orange juice, then pour into the bowl. Mix the ingredients together well.
  • Spoon the mixture into the tin and bake in the oven for 1 - 1 1/4 hours until firm to the touch, or until a skewer
  • inserted into the centre of the cake comes out clean.
  • To make the frosting, place the soft . cheese in a bowl and beat to soften. Sift in the icing (confectioners') sugar and add the vanilla essence (extract). Mix well.
  • Remove the cake from the tin (pan) and smooth the frosting over the top. Decorate the cake and serve.
Calories: 349 kcal
Carbohydrates: 47 g
Protein: 10 g
Fat: 14g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 57 mg
Sodium: 455 mg
Potassium: 232 mg
Fiber: 2 g
Sugar: 23 g
Vitamin A: 4093 IU
Vitamin C: 9 mg
Calcium: 225 mg
Iron: 2 mg
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