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Carrot, spice & candied ginger cake
- Serves
8-10
- Difficulty
Easy
By Eleanor Ford
Published 2024
Carrot cake can sometimes be a saccharine affair, but this gingery version is pared back in its sweetness to let the nutty, autumnal flavours shine. I think this is the best carrot cake in the world - I’d love you to try it and let me know if you agree.
Stem ginger, the sort stored like orbs of amber in syrup, is two ingredients in one. The rhizome itself is tender and juicy with its kick of heat untamed, whilst the syrup is suffused with a gentler warmth and used here in a silky ma
Ingredients
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A spectacularly light yet flavourful cake. Not too gingery or sweet. Really easy to concoct - I thought the low amount of flour might be a problem but it baked well.I used a bundt cake tine and cream cheese instead of mascarpone for the icing and caramelised my walnuts for the decoration.
This cake is spectacularly delicious!! It is easy to make, it is moist, flavorful and the ginger provides a soft kick of flavor that makes it special. I made it with gluten free flour and it was great!
We were just thinking about this cake, as Eleanor picked it out as her current favourite recipe in the book at her book festival talk today. Great to hear that you enjoyed it too!