6 to 8 slices
Easy
By Adam Byatt
Published 2010
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.
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.
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