Carrot and Ginger Cake

Carrot cake is a popular favourite around the world. It comes in all different shapes, sizes and varieties. Whether it’s a tray bake, a loaf or a cake – they’ve all got one thing in common: they’re incredibly moist.

This cake simply cannot be dry. The carrots in the mixture give the cake plenty of moisture. So it’s no wonder that carrot cake is popular all year round, not just at Easter. Although our version of this delicacy is a simple loaf cake, the addition of the superfood ginger makes it a flavourful highlight. Enjoy the taste explosion!

Encores

What else you’ll need

For the dough:

• 2 medium eggs
• 100 g soft butter or margarine
• 100 ml milk (1.5% fat) 1-2 grated carrots (approx. 100 g)

For the glaze:

• 20 ml (2 tbsp) lukewarm water
• a little grease and flour for the baking tin

Preparation

Make the dough

1. Preheat a conventional oven to around 180°C (fan approx. 160°C).
2. For the cake, first of all, peel the carrots and grate them roughly.
3. Then put the baking mix, butter, milk and eggs into a mixing bowl and mix with a hand mixer (whisk) briefly on the lowest setting first of all, then in around 3 minutes, until creamy. Now fold the grated carrots into the dough.

Bake

1. Grease a loaf tin (25 cm) and dust with flour so that the cake will come away from the tin nicely once baked.
2. Then put the dough into the tin and spread. The carrot cake should be baked on the middle shelf of the preheated oven. After 15 minutes’ baking time, make a cut around 1 cm deep lengthwise into the cake.
3. Use a wooden skewer to check the cake is ready before taking out of the oven.

Cool

1. Once you have baked the cake, leave it in the tin for 5 minutes, then turn it out and leave to cool on a wire rack.
2. Once the cake has cooled properly, the glaze mixture should be mixed with lukewarm water into a glaze and spread evenly on the cake using a table knife.