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  • Sarah L Samuels

Carrot, Clementine & Ginger Cake

This was a cake I made in my cafe over the Christmas period but it can be made at any time of the year. I have decorated mine for Christmas with candied clementine as I have been asked for alternative Christmas cakes on my socials.




This is a lovely light carrot cake and the addition of the ginger really works with the clementine.


I have made this is one of my favourite tins but it would also work well in an 8" deep tin or a 2lb loaf tin.




Start by pre-heating the oven to 170 degrees centigrade (150 fan) Gas mark 3.


Grease the grease a 23cm ring mould with cake release. You could also use an 8" round deep cake tin for this recipe.



Put the vegetable oil, sugar and eggs in the bowl of a standmixer and whisk together.



Add the flour, bicarbonate of soda, ground ginger, stem ginger, clementine zest, carrots and walnuts and mix until fully incorporated.




Put the cake mixture in the prepared tin and place in the pre-heated oven for 40 minutes or until a skewer comes out clean.



Leave to cool in the tin.



Once it is cool place the cake on a serving plate or cake stand.



Next to make the icing whisk the butter and icing sugar until light and fluffy.



Finally add the cream cheese so it is just incorporated.



Spread the icing over the top and sides of the cake.




Finally decorate with candied clementine or you could use crushed walnuts if you prefer.




Carrot, Clementine & Ginger Cake


Sarah's servings: 10

Sarah's skill: Easy

Baking time: 40 mins


Cake

185g Vegetable Oil

185g Soft Light Brown Sugar

2 Large Eggs

185g Self Raising Flour

1 tsp Bicarbonate of Soda

1 Tbsp Ground Ginger

2 Balls Stem Ginger - finely chopped

2 Clementines - zest only

200g Grated Carrot

75g Roughly Chopped Walnuts


Icing

75g Soft Unsalted Butter

75g Sieved Icing Sugar

165g Full Fat Cream Cheese



Method:

  1. Pre-heat the oven to 170 degrees centigrade (150 fan) Gas mark 3.

  2. Grease the grease a 23cm ring mould with cake release.

  3. Put the vegetable oil, sugar and eggs in the bowl of a standmixer and whisk together.

  4. Add the flour, bicarbonate of soda, ground ginger, stem ginger, clementine zest, carrots and walnuts and mix until fully incorporated.

  5. Put the cake mixture in the prepared tin and place in the pre-heated oven for 40 minutes or until a skewer comes out clean.

  6. Leave to cool in the tin.

  7. When it is cool transfer the cake to a serving plate or cake stand.

  8. Next to make the icing - cream the butter and icing sugar until light and fluffy.

  9. Finally add the cream cheese so it is just incorporated.

  10. Spread the icing over the top and sides of the cake and decorate with candied clementine.







Sarah's extra slice...


If you don't have a tin like mine you can make this in an 8" deep round tin or a 2lb loaf tin.


If you don't like walnuts you could leave them out or use other nuts such as pecans if you prefer.

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2 Comments


weyman124
Nov 26, 2023

Can I freeze the cake before icing it ? Thankyou

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Sarah L Samuels
Nov 26, 2023
Replying to

Yes you can freeze without the icing.

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