Baking Recipes

Carrot, Ginger and Lime cake

This loaf is kind of difficult to slice because its so doughy but its really good. You could probably try making it as a proper layered cake with buttercream and stuff but I’ve only ever made it as a loaf…didn’t even ice it


113g Soft Butter
15g dark muscavado sugar
100g dark brown sugar
100g honey
zest of 1 lime
150g Grated carrots
180g Self raising flour
1/4 tsp bicarbinate of soda
60g fresh ginger, grated
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp black pepper (sounds starnge but it works)
2 eggs


1 Preheat oven to 180c (fan 160c) and grease and line a loaf tin. In a saucepan add the butter, sugar, honey and half the lime zest and melt together.
2 Put the carrot and fresh ginger in a bowl and add the butter mixture. Mix in the flour, bicarbinate of soda, salt, pepper and ground ginger. Add the eggs individually until well combined.
3 Pour the batter into the tin, sprinkle the other half of the lime zest over the top and bake for 45 minutes, until the top is a dark brown and when a skewer is inserted it comes out clean.
4 Leave to cool down in the tin then slice with a serated knife (it gets quite crumbly), finish with an icing sugar glaze if you want (I didnt feel it needed it)