Image © Nita Ragoonanan

“Be prepared to eat this entire cake by yourself, because it is that good!” – Nita Ragoonanan, Tastes Spicy

Carrot Ginger Cake with Chocolate Ginger Drizzle
Course: Breads, Cakes & Pastries
Cuisine: Caribbean
Author: Nita Ragoonanan
  • 2 medium sized carrots peeled and chopped into 3 big chunks
  • 1 tsp. fresh ginger
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. cinnamon powder
  • 1/4 tsp. essence
  • For the Chocolate Sauce
  • 1 cup white sugar
  • 4 Tbsp. unsalted butter
  • 4 Tbsp. Hershey’s cocoa powder
  • 1/4 cup milk
  • 1 tsp. ginger powder
  • 2 Tbsp. cane syrup substitute with honey
  1. Preheat Oven to 350 degrees F.
  2. Make the cake: to a blender, add the carrots, ginger, eggs, oil, essence and cinnamon; blend until smooth.
  3. In a large mixing bowl, add the flour, baking powder and sugar. Pour the carrot-ginger mixture into the bowl. Mix well and pour into a greased and floured, 8-inch cake pan.
  4. Place in the oven for 45 minutes. Once the cake begins to let go from the sides of the pan, it is done. You can also stick a toothpick in the center of the cake to test for doneness. If it comes out clean the cake is ready.
  5. Make the chocolate drizzle: in a small sauce pan add the butter, sugar, cocoa powder, ginger powder and milk. Stir and allow the sauce to thicken up. It should coat the back of a spoon.
  6. Once the cake has cooled down, take a tooth pick or pointed knife and stick the cake all over. Drizzle cake top with the chocolate syrup.
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