Carrot Cake with Ginger Cream Cheese Frosting

Carrot cake. The ultimate. It’s this weird phenomenon – a cake made with vegetables that everyone seems to adore. I love it..big time.

My mum often used to go for the square cake tin when she made this, naturally this has shaped my view on how carrot cake should be eaten. All about the squares.

Nom this up!

Ingredients: For one 9-10″ square (or round) cake tin

  • 200g caster sugar
  • 200g unsalted butter, room temperature
  • 4 large eggs
  • 3 large carrots, finely grated
  • 140g all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • Pinch of salt
  • 100g walnuts, finely ground
  • Walnut halves to decorate

For the cream cheese frosting:

  • 125g cream cheese, cold
  • 300g icing sugar
  • 50g unsalted butter, room temperature
  • 1 teaspoon ground ginger


Preheat the oven to 180°c and place the wrack on the middle shelf.

In a large bowl cream together the butter and sugar, beating for around 2 minutes until fluffy and whipped. Beat in the eggs individually until each is fully incorporated, before mixing in the grated carrot.

Next add half of the flour and mix until combined, then add the rest of the flour, baking powder, salt, spices and the ground walnuts. Beat on a medium speed for around 1 minute.

Pour the cake mixture into a prepared cake tin and bake undisturbed for 45 minutes.

Leave the cake to cool in the tin for around 30 minutes before removing it and placing it on a wire wrack to cool completely.

For the frosting:

Beat the icing sugar, ginger and butter together until combined – the mixture should resemble breadcrumbs.

Add the cream cheese in one go and beat on a medium speed until all the ingredients are well incorporated.

Don’t over mix the frosting as it will become runny. If you accidentally do over mix it, place it in the fridge for around 20 minutes.

Ice the cake and decorate with walnut halves.

Slice and devour.


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