The Sydney Morning Herald logo
Advertisement
Good Food logo

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

Dan Lepard

Advertisement
Dan Lepard's ginger nut carrot cake with spiced banana icing.
Dan Lepard's ginger nut carrot cake with spiced banana icing.William Meppem

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.

Advertisement

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

  1. 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 

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Default avatarDan Lepard is a columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Dan Lepard