Carrot and ginger cake
A moist carrot cake with more than a hint of ginger
Ingredients
- 400 g muscovado sugar
- 300 g self-raising flour
- 2 teaspoons bicarbonate of soda
- 320 ml sunflower or vegetable oil
- 4 eggs
- 400 g grated carrots
- 150 g stem ginger diced
- 2 teaspoons ground ginger
- For the icing:
- 300 g icing sugar
- 50 g butter
- 125 g cream cheese
- 1/2 teaspoon lemon juice
Instructions
- Preheat oven to 150 deg C, 300 deg F, Gas mark 2
- Grease and line a 9 inch/23 cm cake tin.
- Place the oil, eggs, flour, bicarbonate of soda,sugar and ground ginger into a large bowl and beat well.
- Stir in grated carrot and stem ginger, mix thoroughly.
- Pour the cake batter into a prepared tin and bake for about 2 hours until a skewer comes out clean when inserted.
- Place on a cooling rack for about 10 minutes before turning out.
- Leave to cool completely before icing.
- For the icing:
- Sift the icing sugar and beat in the butter until smooth.
- Add the cream cheese and beat until it is well incorporated.
- Beat for another 5 minutes until light and fluffy.
- Spread or pipe the frosting onto the cake.