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Carrot Gingerbread Cake

August 3, 2017

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.

Carrot_Gingerbread

 

7 votes

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Carrot Gingerbread

Author Kate Hackworthy Veggie Desserts + Cakes

Yield 20

"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

Ingredients

  • 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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Instructions

  1. 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.
  2. Heat the butter, sugar and treacle in a pan, stirring, until smooth and melted. Leave to cool slightly.
  3. 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.
  4. Pour the mixture into the prepared pan and bake for 1 hour until well risen and springy in the middle.
  5. Leave to cool in the pan for a few minutes, then turn out onto a wire rack to cool completely before cutting into squares.

Notes

I increased the heat to Gas Mark 3. 

Courses Dessert

Veggie Deserts and Cakes, Carrot Cake and Beyond is published by Pavilion Books, RRP £14.99.

Filed Under: Baking and Desserts, Lockdown, Recipe19 Comments

« Warm New Potato, Asparagus and Halloumi Salad
The Story of Wild Honey and Rye: Modern Polish Recipes »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Fiona says

    April 4, 2018 at 12:13 am

    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.

    Reply
  2. Choclette says

    August 13, 2017 at 6:02 pm

    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.

    Reply
  3. kellie@foodtoglow says

    August 12, 2017 at 12:01 pm

    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

    Reply
  4. Helen @ family-friends-food.com says

    August 11, 2017 at 10:26 pm

    So impressed that you baked this in a caravan! It looks gorgeously sticky with all that treacle – yum!

    Reply
  5. Ceri says

    August 9, 2017 at 2:55 pm

    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!

    Reply
  6. Michelle @ Greedy Gourmet says

    August 6, 2017 at 10:48 am

    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!

    Reply
  7. Elizabeth says

    August 4, 2017 at 6:32 pm

    What a gorgeous sounding recipe! I am beyond excited about the imminent arrival of my own copy – can’t wait to get baking!

    Reply
  8. Vicki Bensinger says

    August 4, 2017 at 11:34 am

    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!

    Reply
  9. Janice says

    August 3, 2017 at 4:23 pm

    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.

    Reply
  10. Bintu | Recipes From A Pantry says

    August 3, 2017 at 4:19 pm

    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.

    Reply
  11. Kate | Veggie Desserts says

    August 3, 2017 at 1:07 pm

    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. 🙂

    Reply
  12. Jemma @ Celery and Cupcakes says

    August 3, 2017 at 12:09 pm

    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.

    Reply

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