This loaf cake is really light and zingy; I developed the recipe as a bit of a change from all the heavy fruit cakes and chocolatey bakes we’ve been eating over Christmas (not that this is health food by any means!). Try it out- it’s really easy to make but still looks impressive!
To make the cake, you will need: 200g grated carrot, 4 pieces stem ginger (grated), 2 eggs, 200ml vegetable oil, 150g caster sugar, 50g light brown soft sugar, 250g plain flour, 2tsp baking powder, pinch salt, 1tsp cinnamon, 1tsp mixed spice, 1tsp ground ginger, zest 1 lemon, 2tbsp greek yogurt.
Preheat the oven to 180c. Grease and line a loaf tin.
Whisk together the eggs, oil, light brown sugar, salt and lemon zest in a jug.
In a large mixing bowl, sift together the caster sugar, plain flour, baking powder and spices. Make a well in the centre and pour in the egg mixture. Using a wooden spoon, beat the wet into the dry until fully incorporated and smooth.
Add the greek yoghurt and stir thoroughly to loosen the consistency. Add the grated carrot and ginger and mix in.
Pour the cake batter into the prepared loaf tin and bake for 30-35 minutes.
When the cake is golden brown (or a skewer comes out with only a few moist crumbs attached) it is ready. Remove from the oven and cool for 5 minutes in the tin, then remove from the tin and cool completely on a wire rack.
For the frosting and decoration, you will need: juice 1 lemon, 250g cream cheese, 1tbsp icing sugar, zest 1 lemon, crystallised ginger, lime zest.
While the cake is cooling, pierce lots of holes in the surface. Pour the lemon juice over so it seeps through the holes. Set aside.
In a small bowl beat together the cream cheese, icing sugar and lemon zest. Spread over the top of the cake (it must be cool to do this) and sprinkle chopped ginger and lime zest down the centre.
Slice up and serve (this cake is even better after a couple of days- if it lasts that long!).