Recipe | Sweet
Moist Carrot Ginger Cake (Marie Hodges)

Marie made this for dessert in Auckland once. I like carrot cake but this was great. The recipe is for an 8" tin, but for a 10" tin you justs need to double the recipe.

The Cake

1 cup self raising flour
1 tsp bicarb of soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves

  • Sift flour, soda and spices into bowl.

1 cup brown sugar, firmly packed
1 1/2 cups grated carrot
1/2 cup sultanas
1/2 cup glace ginger, chopped

  • Stir in sugar, carrot, sultanas, nuts and ginger.

2/3 cup oil
2 eggs lightly beaten

  • Stir in combined oil and eggs.
  • Mix well.
  • Pour into 8" cake pan.
  • Bake in moderate slow oven (150 - 160º C) for approx 1 hour.
  • Stand 5 mins.
  • Spread with cream cheese icing.

[Optional] 1/2 cup walnuts chopped

  • Spread over top of icing

The cream cheese icing

For the cream cheese icing Marie says she just guesses.

250g tub of cream cheese.

  • Warm it slightly in the microwave to soften the cream cheese

Icing sugar

  • add sifted icing sugar until it tastes right.
  • Happy cooking.