Carrot and Ginger Cake Recipe

We love experimenting with different flavours and discovering new flavour combinations. I love how refreshing lemon and ginger tea is and drink it very often. During my pregnancy, I had so many packets of ginger biscuits.

Somehow my morning sickness would last all day and did not stop after the first trimester, so I had to stock up on ginger biscuits and even keep a packet at work to nibble on during the day. 

Although I like ginger, I don’t usually add it to many recipes, so I thought it would be a good idea to add ginger to our carrot cake and see what happens. Ginger is a main ingredient in many Christmas recipes, however it gets forgotten throughout the year, so it is time to bring the ginger back.

I added chopped pieces of Opies stem ginger in syrup and Opies crystallised cubed ginger pieces to the carrot cake recipe and was delighted with the results. The cake was served with syrup and chunks of crystallised ginger, which added a lovely crunch to it.

At first, I wasn’t sure if little man would find the cake too spicy, but the whole family enjoyed it and little man even asked for an extra slice. It was a success! Now I am thinking of adding ginger to our vegan banana bread recipe.

As Opies use only the finest young stem ginger from southern China, it has a soft texture and it is an ideal ingredient for sweet and savoury dishes. I can literally open the jar of the crystallised ginger pieces and get one piece whenever I walk past the kitchen. Maybe I had one too many pieces as I love the crunchy coarse sugar coat combined to the deliciously fiery flavour of the young stem ginger. 

Carrot and Ginger Cake
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Prep Time
5 min
Cook Time
40 min
Prep Time
5 min
Cook Time
40 min
For the cake
  1. 250g butter
  2. 250g sugar
  3. 250g self-raising flour
  4. 3 eggs
  5. 2 carrots
  6. 100ml vegetable oil
  7. 2 balls Opies stem ginger in syrup
  8. 50g Opies crystallised ginger
For topping
  1. 5 tbsp ginger syrup (from Opies stem ginger in syrup)
  2. 50g Opies crystallised ginger
  1. Pre-heat the oven to 180C.
  2. Grease and flour a baking tray.
  3. In a bowl, cream the butter and sugar. Add beaten eggs slowly to the mixture, until it is combined well.
  4. In a blender, add the carrot, ginger balls and oil. Blend until smooth.
  5. Add the carrot and ginger mixture to the bowl.
  6. Mix chopped pieces of crystallised ginger.
  7. Fold in the flour and combine well.
  8. Pour the cake mixture evenly in the baking tray and bake in the oven for 40 minutes or until a skewer comes out clean.
  9. To make the topping, spread the ginger syrup on top of the cake and sprinkle chopped pieces of crystallised ginger.
Lilinha Angel's World - UK Food & Lifestyle Blog
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