Label
All
0
Clear all filters

Carrot and Ginger Cake

Rate this recipe

banner
Preparation info
  • Cuts into

    6 to 8 slices

    • Difficulty

      Easy

Appears in
How To Eat In: Cooking at Home for Family and Friends

By Adam Byatt

Published 2010

  • About

If you’re a fan of carrot cake, this recipe is for you. Deliciously moist, with an undernote of ginger, it’s perfect with an afternoon cup of tea. It keeps well in a cake tin but does not benefit from being stored in the fridge.

Ingredients

  • 2 large carrots
  • 10 g fresh root ginger
  • 3 eggs

Method

Preparation

Peel and grate the carrots - you need 140g grated weight. Peel and grate the ginger.

Line the bottom of a 25cm springform cake tin with parchment paper.

Preheat the oven to 190°C/170°C fan/gas 5.

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title