Name: Carrot and ginger loaf cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 3 medium carrots; 175g self-raising flour; 1 tsp baking powder; 6 Tbsp muscovado sugar; 1 Tbsp ground ginger; 100 ml sunflower oil; ½ cup plant-based milk; 2 eggs; ½ cup chopped walnuts; 2 handfuls of sultanas

Carrot and ginger loaf cake

17 Aug 2024

by Dinna

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

This easy carrot and ginger loaf cake is perfect for weekend breakfast, brunch or afternoon tea. You can decorate it with icing, ginger syrup or cream cheese frosting - I served it “naked” without any decoration as I was in a rush. The cake is dairy-free so it's suitable for those with milk allergy.

Ingredients

3 medium carrots
175g self-raising flour
1 tsp baking powder
6 Tbsp muscovado sugar
1 Tbsp ground ginger
100 ml sunflower oil
½ cup plant-based milk
2 eggs
½ cup chopped walnuts
2 handfuls of sultanas

Instructions

Heat the oven to 180°C. Line a medium loaf tin with parchment paper or basket.
Combine the flour, baking powder and ground ginger in a large mixing bowl.
Grate the carrots and add to the flour mixture.
Whisk the eggs with the sugar until creamy in another bowl, then add the oil and milk.
Add this to the flour mixture and combine until you get a textured batter.
Fold the walnuts and sultanas into the batter.
Tip the batter into the prepared tin.
Put the tin in the middle of the oven and bake the cake for 45-55 minutes, until it's golden and an inserted skewer comes out clean.
Let the cake rest in the tin for 5 minutes, then transfer it to a wire rack.
When completely cooled, add some icing, cream cheese frosting etc before serving.