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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.
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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine British
Servings 20 squares
Calories 410 kcal


  • 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


  • 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.


Calories: 410kcalCarbohydrates: 76gProtein: 7gFat: 10gSaturated Fat: 5gCholesterol: 39mgSodium: 528mgPotassium: 1658mgFiber: 13gSugar: 39gVitamin A: 76725IUVitamin C: 27mgCalcium: 193mgIron: 2.8mg