This recipe is taken from Veggie Desserts + Cakes – Carrot Cake and Beyond by Kate Kackworthy, with permission from Pavilion Books. Kate writes at Veggie Desserts.
"These chunky slabs of gingerbread are rich, dark and elegantly spiced. I’ve added lots of grated carrot to make them extra moist, and it blends beautifully with the treacle and ginger. Although this old-fashioned classic takes a while in the oven, it is very easy to make. For extra decadence, serve the gingerbread with hot custard, although a dollop of whipped cream or vanilla ice cream would also team up very well." Kate Hackworthy
- 200g/7oz/scant 1 cup unsalted butter, plus extra for greasing
- 200g/7oz/scant 1 cup light soft brown sugar
- 200g/7oz/2⁄3 cup black treacle (molasses)
- 375g/13oz/3 cups plain (all-purpose) flour
- 3 tsp ground ginger
- 2 tsp bicarbonate of soda (baking soda)
- 250ml/8½fl oz/1 cup whole milk
- 150g/5¼oz carrot (1½ medium carrots, peeled, grated)
- 2 large free-range eggs, beaten
- 3 pieces of stem ginger in syrup, chopped
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- Preheat the oven to 160°C/140°C fan/320°F/gas 3. Grease and line a 23 x 30mm/9 x 12in baking pan with baking parchment.
- Heat the butter, sugar and treacle in a pan, stirring, until smooth and melted. Leave to cool slightly.
- Sift the flour, ginger and bicarbonate of soda into a large bowl. Stir in the milk, carrot, beaten egg, stem ginger and treacle mixture and stir to combine.
- Pour the mixture into the prepared pan and bake for 1 hour until well risen and springy in the middle.
- Leave to cool in the pan for a few minutes, then turn out onto a wire rack to cool completely before cutting into squares.
I increased the heat to Gas Mark 3.
Veggie Deserts and Cakes, Carrot Cake and Beyond is published by Pavilion Books, RRP £14.99.
We don’t have stem ginger in syrup here at all so i can’t gauge size or weight. What weight of actual fresh ginger would I use? Thanks.
This is a lovely review Ren. The book is so exciting. I just love Kate’s unique ideas of using vegetables. I’m so impressed with you baking in a caravan. Getting the children involved in it on a wet day sounds like a bit of a lifesaver.
What a stunning recreation of Kate’s recipe! I am making this one asap, as well as root veg cake with tahini icing. I adore Kate’s book so much and have tried two recipes – Avocado Chocolate Cupcakes with Cherry Icing *and* Sweet Potato and Salted Hazelnut Cookies. In fact, I’ve made three different sorts of tweaky batches of the latter! I just know that anyone who buys this book will get a lot of use – and joy – from it. Your review is fabulous, and beautifully written. xx
Helen @ family-friends-food.com says
So impressed that you baked this in a caravan! It looks gorgeously sticky with all that treacle – yum!
These look gorgeous, and how fun you got to make them all together!
Can’t wait to bake it too!
p.s. loving the new look website!
Michelle @ Greedy Gourmet says
For once, this book offers something unique and refreshing, unlike a lot of regurgitated recipes by celebrity chefs. It’s one way to get more vitamins in!
What a gorgeous sounding recipe! I am beyond excited about the imminent arrival of my own copy – can’t wait to get baking!
Vicki Bensinger says
What a lovely review of this cookbook. I have put it on my list to purchase and will look for it on Amazon. I’m not familiar with her blog but will be sure to add it to those I frequent. Thank you for sharing this!
I certainly did enjoy baking the Carrot Gingerbread, it is awesome. So many really creative recipes in this book, they look unusual but the techniques are simple.
Bintu | Recipes From A Pantry says
I love the division of labour when creating the cake. Please can I send my two over so that you can teach them how to work together? Kate’s book has sooooo many lovely treats that I am not quite sure which are my favourites. Luckily I get to try them all.
Kate | Veggie Desserts says
Thanks for such a lovely review, Ren! I’m so emotional reading all the reviews. I’m delighted that you liked the carrot gingerbread cake – it was a favourite during testing. 🙂
Jemma @ Celery and Cupcakes says
I’m so excited for this book! Combining carrot and ginger is a match made in heaven. I often mix the 2 in smoothies, but I bet it tastes awesome in a cake.