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Home » Baking » Carrot Gingerbread Recipe

August 3, 2017 By Janice Pattie 23 Comments

Carrot Gingerbread Recipe

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Carrot Gingerbread

Carrot Gingerbread is a delicious moist gingerbread that includes grated carrots.  We’ve all heard of Carrot Cake and most of us absolutely love it, but Kate Hackworthy takes baking and making desserts with vegetables to a whole new level.  

Carrot Gingerbread Square

I’m sharing my review of Kate’s first book Veggie Desserts + Cakes: Carrot Cake and beyond.  You’ll also find the recipe for the very delicious Carrot Gingerbread at the end of the review. 

Veggie Desserts + Cakes by Kate Hackworthy

About the Author

Food writer Kate Hackworthy, of award-winning Veggie Desserts blog, combines her true passion for veg with a love of baking, with delicious results.  

Kate puts vegetables into scrumptious cakes, muffins, biscuits, tarts brownies, pastries and even ice cream.  The book Veggie Desserts +Cakes is the culmination of years of hard work perfecting this unique take on baking which provides natural sweetness and extra nutrients with less sugar and fat required to make truly great tasting treats. 

Introduction

The introduction provides an insight into why Kate chooses to bake and make desserts with vegetables. There is also half a page of practical notes to help you get the best from the recipes and what to look out for in terms of baking with vegetables.  I found these notes really useful and an insight into Kate’s skill and experience. 

The Recipes

The chapters are split into Cakes; Cupcakes; Cookies; Square + Traybakes; Pies + Pastries; Frozen desserts and More Sweet Treats. 

Each of these chapters is filled with delicious options, consequently, it was tricky to pick out a few to highlight, however. my top 10 picks from Veggie Desserts + Cakes are:

  1. Pear and Parsnip Cake with Salted Honey Buttercream and Chocolate Ganache
  2. Cucumber and Lemon Cake with Gin Icing (yes, GIN icing!)
  3. Avocado Chocolate Cupcakes with Cherry Icing 
  4. Spiced Butternut Squash Muffins with Walnuts and Crystalized Ginger  
  5. Sweet Potato and Pecan Blondies
  6. Carrot Gingerbread
  7. Avocado Lime Tarts 
  8. Beetroot and Vanilla Sorbet
  9. Pumpkin and Almond Swirled Frozen Yogurt Bark 
  10. Sparkling Carrot Lemonade

Why Carrot Gingerbread? 

I tasted the most incredible piece of carrot cake at The Hoebridge Cafe, Mellerstain House in the Scottish Borders when I was on holiday there.  It was the moistest and most delicious piece of cake I’d had for a very long time.  

I’m also a big fan of gingerbread, I used to make it often when my sons were at home, and it was a must to take on self-catering holidays. 

I was super excited to see that Kate had a recipe that combined these two brilliant cakes in her recipe for Carrot Gingerbread and I just had to make it. 

Carrot Gingerbread Recipe

Who is Veggie Desserts for?

Do you enjoy baking and making desserts and like to try something a little different? If so this is probably a good choice for you and you would also love Veggie Desserts + Cakes if you are interested in reducing sugar while still enjoying a sweet treat then this is definitely the book for you. 

Pros

Innovative and interesting recipes laid out clearly and using ingredients that will be in your larder or fridge.  Really attractive and well-styled photographs 

Cons

There isn’t a photograph for every recipe which is what I prefer as I like to see what I’m aiming to make. 

The Verdict

I’ve long been a fan of Kate’s fabulous veggie desserts and cakes and it’s so nice to see them brought together in print.  

I would really recommend you to make the Carrot Gingerbread, it was so easy to make and is everything that a gingerbread should be.

It’s sweet, sticky and with just enough ginger to satisfy the most discerning gingerbread lover, it also went down very well with all of my family from age 4 to 94!

Veggie Desserts +Cakes by Kate Hackworthy, Published by Pavillion, RRP £14.99

 

More Gingerbread Recipes from Farmersgirl Kitchen 

Mini Bundt Tin Gingerbreads with a delicious lemon glaze, a fun dessert for the holidays

Mini Gingerbreads with Lemon Glaze

Chocolate Gingerbread Cupcakes, dress them up with chocolate hearts for a perfect Valentine's Day gift

Chocolate Gingerbread Cupcakes

Sweet, sticky gingerbread slab, always a favourite recipe

Gingerbread Slab 

Little Gingerbread Cupcakes, with a sparkly topping

Gingerbread Cupcake Sparklers 

 

More reviews and recipes from Veggie Desserts + Cakes by Katherine Hackworthy

Chocolate Cauliflower Lollies – Recipes from a Pantry (includes GIVEAWAY)

Cavalo Nero and Orange Cupcakes – The Hedgecombers

Beetroot and Vanilla Sorbet – Natural Kitchen Adventures

Avocado Lime Tarts – The Veg Space (includes GIVEAWAY)

Carrot Gingerbread  – Ren Behan 

Pumpkin Cupcakes with Avocado Icing – United Cakedom 

Kale Apple Cake – Tin & Thyme

Courgette & Poppyseed Loaf – Family, Friends, Food

Spinach & Strawberry Swiss Roll – Foodie Quine

Courgette & Poppyseed Loaf – Baking Queen 74

Kale & Apple Cake – Food to Glow

Pea and Vanilla Cake with Lemon Icing – Elizabeth’s Kitchen Diary

Pea and Mint Cupcakes with Rosewater Buttercream– Kavey Eats 

Blackbean Chocolate  Brownies – Heidi Roberts Kitchen Talk 

Kate has a round-up of the ‘Virtual Book Launch’ with some really lovely comments and links to all of us who were involved.  Please do visit and leave her some love. 

Carrot Gingerbread

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Think Carrot Cake meets sticky Gingerbread and you have Carrot Gingerbread!

Carrot Gingerbread

Kate Hackworthy
Chunky slabs of rich, dark, spiced gingerbread made moist with grated carrots.
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine British
Servings 20 squares
Calories 410 kcal

Ingredients
 

  • 200 g/7 oz/scant 1 cup unsalted butter plus extra for greasing
  • 200 g/7 oz scant 1 cup light soft brown sugar
  • 200 g/7 oz/2/3 cup black treacle molasses
  • 375 g/13 oz /3 cups plain all purpose flour
  • 3 tsp ground ginger
  • 2 tsp bicarbonate of soda baking soda
  • 250 ml/ 8 1/2 fl oz/1 cup whole milk
  • 150 g/5 1/4 oz 1 1/2 medium carrots, peeled and grated
  • 2 large free-range eggs beaten
  • 3 pieces of stem ginger in syrup chopped

Instructions
 

  • Preheat the oven to 160C/140C fan/320F/gas 2.
  • Grease and line a 23 x 30mm/9 x 12 in baking pan with baking parchment.
  • Heat the butter, sugar and treacle in a pan, stirring until smooth and melted. Leave to cool slightly.
  • Sift the flour, ginger and bicarbonate of soda into a large bowl.
  • Stir in the milk, carrot, beaten egg, stem ginger and treacle mixture an stir to combine. Pour the mixture into the prepared pan and bake for 1 hour until well risen and springy in the middle.

Nutrition

Calories: 410kcalCarbohydrates: 76gProtein: 7gFat: 10gSaturated Fat: 5gCholesterol: 39mgSodium: 528mgPotassium: 1658mgFiber: 13gSugar: 39gVitamin A: 76725IUVitamin C: 27mgCalcium: 193mgIron: 2.8mg
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Filed Under: Baking, Dessert, Field to Fork, Reviews, Vegetarian Tagged With: carrot, gingerbread

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Reader Interactions

Comments

  1. Bintu | Recipes From A Pantry says

    August 3, 2017 at 9:34 am

    Man, another recipe I just have to make from her cookbook.

    Reply
    • Janice Pattie says

      August 3, 2017 at 1:44 pm

      There are so many Bintu, it’s going to be a well used book!

      Reply
  2. Kate | Veggie Desserts says

    August 3, 2017 at 12:37 pm

    I’m so pleased that you liked the recipe! Thanks so much for supporting the book 🙂

    Reply
  3. Heidi Roberts says

    August 4, 2017 at 9:09 pm

    I just got my copy of the book so still planning on which recipe to make first – this one was a contender but I think the Black Bean Chocolate Brownies will be my starter.

    Reply
    • Janice Pattie says

      August 4, 2017 at 10:12 pm

      Oh they do sound good Heidi, it’s difficult to choose, there are so many good recipes aren’t there?

      Reply
  4. Jacqueline Meldrum says

    August 4, 2017 at 11:29 pm

    It’s a gorgeous book, isn’t it? Love gingerbread too. This is a nice take on it.

    Reply
    • Janice Pattie says

      August 5, 2017 at 9:03 am

      It is a delight to see all the different ways Kate has used vegetables. The Carrot Gingerbread is such a simple change to a classic, but one I would not have thought of, and it really works!

      Reply
  5. Michelle @ Greedy Gourmet says

    August 6, 2017 at 11:03 am

    I’ve seen a few of Kate’s recipes popping up and they all look lush!

    Reply
    • Janice Pattie says

      August 6, 2017 at 1:29 pm

      They certainly do, Michelle. So creative with vegetables!

      Reply
  6. Claire @foodiequine says

    August 7, 2017 at 8:41 pm

    I’ve already made the Spinach and Strawberry Swiss Roll form Kate’s book which I can highly recommend. This gingerbread is next on my must bake list.

    Reply
    • Janice Pattie says

      August 8, 2017 at 12:58 pm

      Yes, I saw your Swiss roll, it looked amazing. The Gingerbread is a must!

      Reply
  7. Heidi Roberts says

    August 8, 2017 at 10:28 pm

    Carrot Cake and Gingerbread all at once! What a great idea – two cakes for the price of one!!

    Reply
    • Janice Pattie says

      August 9, 2017 at 12:45 pm

      I know it’s just so delicious

      Reply
  8. Choclette says

    August 9, 2017 at 8:48 am

    Love the sound of this one, though to be honest I’d like to try most of the recipes in Kate’s book. I do agree with you on pictures, but it’s a rare cookbook these days that has a picture for every recipe.

    Reply
    • Janice Pattie says

      August 9, 2017 at 12:46 pm

      It’s a real treasure trove of recipes and right up your street!

      Reply
  9. Ceri Jones says

    August 9, 2017 at 2:52 pm

    Oooh they look so crumbly and moist – wonderful!

    Reply
    • Janice Pattie says

      August 10, 2017 at 6:27 pm

      Thanks Ceri, the Carrot Gingerbread was so delicious

      Reply
  10. Helen @ family-friends-food.com says

    August 10, 2017 at 4:04 pm

    Looks and sounds fabulous. What a great book!

    Reply
    • Janice Pattie says

      August 10, 2017 at 6:28 pm

      It is a great book, thanks.

      Reply
  11. [email protected] says

    August 12, 2017 at 11:58 am

    What a stunning recreation of Kate’s recipe! I adore Kate’s book so much and have tried two recipes – Avocado Chocolate Cupcakes with Cherry Icing *and* Sweet Potato and Salted Hazelnut Cookies. In fact, I’ve made three different sorts of tweaky batches of the latter! I just know that anyone who buys this book will get a lot of use – and joy – from it.

    Reply
    • Janice Pattie says

      August 12, 2017 at 1:37 pm

      I saw your lovely bakes, it’s a really inspiring book.

      Reply
  12. Kavey Favelle says

    August 12, 2017 at 3:39 pm

    This was another of the recipes I really liked the look of, was a close call on which to make first!

    Reply
    • Janice Pattie says

      August 12, 2017 at 6:11 pm

      I know what you mean, there were so many good ones to choose from.

      Reply

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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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