Fabulous recipe for this delish Carrot and Ginger Cake

Published Wednesday, Nov 26 2014, 18:40 GMT  |  By  |  Add comment
When it comes to baking, there's nothing quite like a carrot cake. So we just had to share this recipe, which adds an extra addition of stem ginger – yum!

We can attest this is a rather special recipe, as it's from one of our fave new London vegetarian eateries, Ethos.

Carrot and ginger cake

© Ethos

This moist and nutty sponge is topped with a gorgeous creamy icing that makes this cake extra special. Cut yourself a slice and serve with a cuppa for a naughty afternoon treat.


  • 300g Strong white bread flour
  • 150g Muscovado sugar
  • 150g Caster sugar
  • 3 Eggs
  • 300g Carrots
  • 100g Pecan nuts
  • 50g Stem ginger
  • 2g Bicarbonate of soda
  • 2g Baking powder
  • 150ml Rapeseed oil
  • 150ml Sunflower oil
  • 5g Ground cinnamon
  • 5g Ground ginger
  • 5g Sea salt
  • 5g Orange zest
  • Icing ingredients:
  • 500g Icing sugar
  • 100g Unsalted butter
  • 40m lLemon juice
  • 250g Cream cheese


1 In a mixer with paddle attachment, mix eggs, sugar and oils.

2 Slowly add flour, bicarbonate soda, baking powder, spices and zest and continue to beat.

3 Pour out of mixer and fold in grated carrot, chopped nuts and chopped stem ginger.

4 Pour into a lined loaf tin and bake for 40-45 minutes at 170C until fully cooked through.

5 Once cooked, leave to cool on wire rack.

6 Make icing: beat butter, lemon juice, cream cheese and icing sugar in mixer with paddle until creamy. Do not overbeat and split.

7 Ice the cake when fully cooled. Sprinkle on a few of the chopped nuts and serve.

Prep Time

20 minues

Cook Time

40 - 45 minutes

Nutrition Information

Makes one cake

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