Carrot cake recipe: Ginger nut carrot cake with spiced banana icing

Name: Carrot cake recipe: Ginger nut carrot cake with spiced banana icing
Cook time: 1 h 30 min
Yield: 9 generous pieces
Cuisine: British
Ingredients: For the cake 100g crunchy peanut butter 75g sunflower or other vegetable oil 200g muscovado or dark brown sugar 2 tsp ground ginger 60g milk 2 eggs 280g whole carrots 100g crystallised ginger, chopped 225g sultanas or chopped dried tropical fruit 100g plain flour 100g spelt or wholemeal flour 1 tsp bicarbonate of soda

Dan Lepard

October 27, 2016

Time:1-2 hoursMakes: 9 generous pieces

This is not your average carrot cake. Packed with crunchy peanut butter, ground and crystallised ginger, it has plenty of zing and spice. The tray-bake style makes it easy to transport, and the peanut butter can be substituted for almond or any other ground nut spread. For extra indulgence, the rich banana icing mixes cream cheese and tahini with turmeric for a warm golden glow.

Ingredients

For the cake

100g crunchy peanut butter
75g sunflower or other vegetable oil
200g muscovado or dark brown sugar
2 tsp ground ginger
60g milk
2 eggs
280g whole carrots
100g crystallised ginger, chopped
225g sultanas or chopped dried tropical fruit
100g plain flour
100g spelt or wholemeal flour
1 tsp bicarbonate of soda

For the spiced banana icing

100g unsalted butter, softened
½ tsp ground turmeric
½ tsp ground allspice
50g peeled banana, mashed
50g cream cheese
20g tahini, stirred well before measuring
125g icing sugar

Method

Preheat oven to 180C.
Line the base of a 20-centimetre square tin with non-stick paper.
Beat the peanut butter, oil, sugar, ground ginger and milk until smooth then beat in the eggs.
Peel and grate the carrots, then stir in to the mix with the ginger and fruit.
Add the flours and bicarb and stir until evenly mixed.
Pour the mixture into the tin and bake for about 45 minutes, or until a skewer poked in the middle comes out cleanly. Leave to cool before icing.
Makes 9 generous pieces

For icing
Beat together the butter, spices, banana, cream cheese and tahini until smooth and creamy. Add the icing sugar and mix through until smooth. Spread over the cooled cake and chill before serving.
Makes enough to ice one cake