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Carrot, Orange & Ginger Cake

by Pamela Higgins
on 19th April 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Although Easter is all about chocolate, it’s also a time for treats like Hot Cross Buns, Simnel Cake and…Carrot Cake! This version is absolutely delicious but made without wheat, refined sugar or too much fat unlike traditional recipes.


Carrot, Orange & Ginger Cake

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A wonderful bake to make over Easter and beyond to serve up any upcoming celebrations!

Ingredients

  • For the carrot cake
  • 75g raisins or sultanas
  • Zest & juice of 1 orange
  • 100g gram/chickpea flour
  • 20g cassava (or other gluten-free) flour
  • 50g ground almonds
  • 50g coconut or brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3 carrots, grated
  • 3 tbsp oil
  • 3 tbsp maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • For the Frosting
  • 250g Quark or fat-free Greek yogurt
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • Pinch of cinnamon
  • Walnut pieces, to decorate
Carrot, Orange & Ginger Cake
Prep Time
Serves
8

Instructions

  1. Preheat the oven to 180 degrees C and grease and line 2 x 18cm cake tins.

  2. Soak the raisins/sultanas in the orange juice and zest for 30 minutes.

  3. Place the gram/chickpea flour, cassava flour, ground almonds, sugar, spices, baking powder and bicarbonate of soda in your Ninja Kitchen blender and whizz up to combine.

  4. Now add the oil, eggs, maple syrup and vanilla extract to the mixture and whizz up until a smooth batter forms. Fold in the grated carrots along with the soaked raisins and their juices.

  5. Divide the batter between the two tins and spread out evenly. Bake for 20-25 minutes, until risen, golden and firm to the touch. Leave to cool completely.

  6. Meanwhile make the frosting – Place the ingredients in your Ninja Kitchen blender and whizz up until thick and smooth and leave in the fridge until needed.

  7. Once the cakes have cooled remove from the tins and place one on a cake board. Spread half the frosting over, then place the other cake on top and spread the rest of the frosting to cover. Sprinkle walnuts over, slice into 8 then serve!

    Any remaining cake can be kept in an airtight container in the fridge for up to 2 days.

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that’s not to say I don’t like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled ‘healthy’, many of the recipes I came across relied heavily on processed sugar and fat – which is why I decided to take matters into my own hands.


Read more posts by Pamela Higgins

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