This is our favourite ginger cake, adapted from a recipe my mum found in the BBC Good Food Magazine. The carrots add a depth of flavour, but aren’t really noticeable in the finished cake, so it is a way of getting vegetables eaten by a fussy toddler!
100g unsalted butter
100g dark muscovado sugar
50g black treacle
50g golden syrup
zest of 1 Orange or 2 Clementines
2tbsps Orange or Clementine Juice
zest of 1 Lemon
140g of grated carrot
4 balls stem ginger, finely chopped up
175g self-raising flour
¼ tsp bicarbonate of soda
2 tsp ground ginger
¼ tsp freshly ground black pepper
Pre-heat your oven to 180C/160C fan/gas mark 4.
This cake is lovely the day it is baked, but it is even better if you can stand to leave it for a few days before eating!