If your mum loves a classic carrot cake then this will certainly please her!
The addition of sticky and sweet steam ginger in syrup is a game changer for keen bakers who often whip up a carrot cake, and the generous recommended amount of grated carrot will ensure your cake stays moist and moreish.
Cinnamon is often added to a classic version of this but adding in ginger and carraway seeds, plus orange zest if you fancy, will bring new levels of scent and flavour.
The fiery frosting is equally as delicious and might even be the star of the show, but don't be afraid of trying a healthier dollop of sour cream on the side if you're feeling adventurous. Enjoy!
Carrot, spice & candied ginger cake
Serves 8 - 10
Ingredients
- 150g plain flour
- 150g caster sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp fine sea salt
- 1 tsp baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- 100g walnuts, coarsely chopped
- 100g stem ginger in syrup, roughly chopped
- 250g carrots, grated
- 150ml (generous ½ cup) light olive oil or sunflower oil
- 3 eggs, beaten
For the frosting
- 250g (9oz) mascarpone
- 3 tbsp icing sugar, sifted
- 2–3 tbsp stem ginger syrup
- Walnuts, to decorate
1. Grease a 22cm (8½ inch) deep, loose-bottomed cake tin and line the base with baking parchment. Heat the oven to 180°C/160°C fan (350°F). In a large mixing bowl, whisk together the flour, sugar, spices, salt, baking powder and bicarbonate of soda. Mix through the walnuts and stem ginger, then the carrot.
2. Make a well in the middle and add the olive oil and eggs. Mix together to make an even batter. Turn into the cake tin and level the surface.
3. Bake for 30 minutes, or until the cake is golden and firm to the touch, its sides beginning to shrink away from the tin. Allow to cool for 10 minutes in the tin, then loosen with a blunt knife and turn onto a rack to cool completely.
4. To make the frosting, drain off any liquid from the mascarpone. Stir in the icing sugar and ginger syrup. Spread on the cake and decorate with walnuts. Once iced, store in the fridge.
SPICE SWITCH
Russian cookery author Alissa Timoshkina makes an unusual carrot cake spiked with caraway. To take my cake towards her flavour direction, leave out the stem ginger, add finely grated orange zest and switch the spices with 2 teaspoons toasted caraway seeds and ½ teaspoon ground allspice.
Serve without frosting, but with spoonfuls of sour cream alongside.
A Whisper Of Cardamom: Sweetly Spiced Recipes To Fall In Love With by Eleanor Ford (Murdoch Books) £26
