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Carrot and ginger loaf cake

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.
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 3 medium carrots
  • 175 g 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

Method
 

  1. Heat the oven to 180°C. Line a medium loaf tin with parchment paper or basket.
  2. Combine the flour, baking powder and ground ginger in a large mixing bowl.
  3. Grate the carrots and add to the flour mixture.
  4. Whisk the eggs with the sugar until creamy in another bowl, then add the oil and milk.
  5. Add this to the flour mixture and combine until you get a textured batter.
  6. Fold the walnuts and sultanas into the batter.
  7. Tip the batter into the prepared tin.
  8. 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.
  9. Let the cake rest in the tin for 5 minutes, then transfer it to a wire rack.
  10. When completely cooled, add some icing, cream cheese frosting etc before serving.