Here’s another baked item to add to my ever-growing ‘best loaf cake’ round up; carrot loaf cake with ginger buttercream frosting.
I decided to make this cake because I had a bag of carrots that I bought for half price, but I may make a version of it again soon. Even more of our courgettes are ripening and I’ll simply swap the ½ pound of carrots for grated courgettes.
Again, if you don’t have walnuts in your cupboard, simply substitute them for chopped pecans or another of your favourite nuts.
This simple frosting was delicious… and the best use I’ve found to date for the excess liquid from a jar of stem ginger in syrup.
Carrot loaf cake with ginger buttercream frosting
2020-09-10 14:31:35
Serves 8
Cook Time
1 hr
For the cake
- 200g/7oz plain flour
- ½ tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 150g/5oz dark muscovado sugar
- 200ml/7 fl oz vegetable oil
- 3 medium eggs
- 225g/8oz carrots, peeled and roughly grated
- 50g/2oz chopped walnuts
For the frosting
- 100g/3½oz butter, softened
- 200g/7oz icing (powdered) sugar
- 2tbsp ginger syrup
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For the loaf cake
- Preheat the oven to 150°C/300°F/Gas Mark 2
- Grease & line the base and sides of a 500g/1lb loaf tin with parchment paper
- Sift the flour, spices, baking powder and bicarbonate of soda together into a large bowl
- Stir in the dark muscovado sugar and mix together
- Lightly whisk the oil and eggs together, then gradually stir into the flour & sugar mixture. Stir well
- Add the carrots and walnuts. Mix thoroughly, then pour into the prepared cake tin
- Bake in the preheated oven for an hour, or until browned on the top and a skewer inserted into the centre of the loaf comes away clean
- Remove from the oven and allow to cool in the tin for 5 minutes before turning out on to a wire rack. Reserve until cold
For the frosting
- Beat the butter and ginger syrup together until smooth, then gradually stir in the icing sugar until the frosting is completely smooth
- Once the loaf cake is completely cool, spread the frosting evenly over the top
Notes
- You could sprinkle a little of the stem ginger from the jar, chopped finely, over the top for an extra kick
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