Ginger & White carrot cake

Preparation info
  • Serves


    • Difficulty


Appears in
The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

We’re not going to lie: it took us months to nail this recipe. The perfect carrot cake is busy, but not so packed with nuts, currants and carrot that you can’t taste the delicious sponge holding it all together. And as for the luscious icing – that’s why we always eat from the top down.


  • 300 ml sunflower oil, plus extra for greasing
  • 300 g plain flour
  • 2


Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease the sides of 2 × 23 cm springform cake tins and line the bases with discs of nonstick baking paper.

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