Carrot And Ginger Cake
Indulge in the delightful blend of flavors with this Moist Carrot and Ginger Cake recipe. A perfect harmony of sweet carrots and spicy ginger, this cake is tender and rich, creating a delightful treat for any occasion. Immerse yourself in the aromatic goodness as you bake this lovely creation.
— Constant Cookbook
Ingredients
- Moist Carrot and Ginger Cake
- 200 g (7 oz) soft dark brown sugar
- 150 g (5 oz) self-raising flour
- 1 tsp bicarbonate of soda
- 160 ml (6 fl oz) vegetable oil
- 2 eggs
- 250 g (9 oz) carrots, grated
- 75 g (3 oz) sultanas
- 100 g (3ÃÂÃÂÃÂý) stem ginger, chopped
- 450 g (1 lb) loaf tin lined
Instructions
- Preheat oven to 150 deg C, 300 deg F, Gas mark 2
- Place sugar, flour, bicarbonate of soda, vegetable oil and eggs in a large bowl, and beat well
- Add grated carrot, sultanas and ginger, mix well to form a runny batter.
- Pour into 1lb loaf tin and bake until firm - about an hour
Yield
Makes 1 cake
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