- 2 eggs
- 75g dark brown sugar
- 100g black treacle
- 150ml vegetable oil
- 150g grated carrot
- 4 pieces stem ginger, chopped into small pieces
- 175g flour
- 2tsp baking powder
- 1tsp bicarbonate of soda
- 2tsp ground ginger
- 1tbsp syrup from stem ginger
- 100g icing sugar
Preheat your oven to 180C. Grease the tin with a little vegetable oil and line with a sheet of baking paper, folded where needed so that it fits into the round tin. You'll be storing/transporting the cake in this paper later, so don't make any cuts into it.
Crack the eggs into the bowl and beat with the dark sugar for a few minutes until very thick. Beat in the treacle and oil until smooth. Stir in the carrot and the stem ginger.
Mix the flour, baking powder, bicarbonate of soda and ground ginger together. Stir them into the cake mix, then pour the batter into the lined tin and place in the oven.
Bake for about 50 minutes, or until a skewer comes out with only a couple of crumbs of cake attached. Cool in the tin for around ten minutes, then transfer to a cooling rack to cool completely. Don't panic if it sinks a little in the middle; it's a very moist cake!
You can eat the cake as is but, for an extra ginger hit, I prepare a very simple icing. Mix the ginger syrup with the icing sugar in a bowl and drizzle it over the top of the cooled cake. Allow it to set a little before wrapping it up, and popping it in a picnic basket.
This recipe is taken from Kate Young's new cookbook, The Little Library Cookbook, out now