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Carrot, spice and candied ginger cake
Serves 8-10 Cakes, Bread and Pastries
Ingredients
- 150g plain flour
- 150g caster sugar
- 1tsp ground ginger
- 1tsp ground cinnamon
- 1tsp fine sea salt
- 1tsp baking powder
- tsp bicarbonate of soda
- 100g walnuts, coarsely chopped
- 100g stem ginger in syrup, roughly chopped
- 250g carrots, grated
- 150ml light olive oil or sunflower oil
- 3 eggs, beaten
For the frosting
- 250g mascarpone
- 3tbsp icing sugar
- 2-3tbsp stem ginger syrup
- walnuts, to decorate
Method
Grease a deep, loose-bottomed 22cm cake tin and line the base with baking paper. Preheat the oven to 180C/160C F/Gas 4.
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 carrots.
Make a well in the middle and add the olive oil and eggs. Mix together to make an even batter, then turn into the cake tin and level the surface.
Bake for 30 minutes or until golden and firm to the touch, the 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 on to a wire rack to cool completely.
To make the frosting, drain off any liquid from the mascarpone and stir in the icing sugar and ginger syrup. Spread over the cake and decorate with walnuts. Once iced, store in the fridge if not serving immediately.
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