This carrot cake recipe is one I made up. A little by mistake as I simply used the ingredients available in the kitchen pantry. A little on purpose. I prefer ginger and vanilla flavours to the traditional cinnamon and cloves associated with carrot cakes.
In any case my family ate it in next to no time. They now want to know when I will make another – so apparently it tasted good – haha!
Keep reading for this super easy but tasty ginger and vanilla carrot cake recipe.
Ginger and Vanilla Carrot Cake
The recipe is for a 30 cm rectangular cake tin. Line the base with baking paper and preheat oven to 180° C
- 200g Butter
- 300g Sugar
- 4 Eggs
- 250g Grated carrots
- 1 Lemon, gated and juice
- 2 tsp Ground ginger
- 1 Packet vanilla sugar
- 1 pinch salt
- 150g Ground almonds
- 450g Flour
- 1 Packet baking powder
Place butter and sugar in bowl and beat until fluffy and white.
Add eggs one at a time, beating continuously.
Stir through carrots, vanilla sugar, ginger and lemon.
Add pinch of salt, flour, baking powder and ground almonds. Mix until well combined.
Pour evenly into prepared tin.
Bake for approximately 65 minutes on the bottom shelf of your preheated oven.
Once cool ice cake. I like to first baste it with warm apricot jam. Then ice with a paste made out of icing sugar, water and ground ginger.
Another alternative would be to use a cream cheese icing – made with a little butter, cream cheese and icing sugar mixed together to your desired consistency.
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