Ginger Carrot Loaf Cake With Red Currant and Yogurt Sauce

  • Difficulty: Medium
  • one hour and 5 minutes
  • 6 servings

If you want to serve this scrumptious dense loaf cake to your guests add shredded carrots and cocoa powder into the mixture. And spiking it with ginger turns out to be a brilliant idea. Serve it in style with a refreshing and creamy sweet sauce made from Greek yogurt and red currant jam.

Ingredients Needed for Ginger Carrot Loaf Cake With Red Currant and Yogurt Sauce

4 eggs
½ cup sugar
salt
½ cup vegetable oil
1 tablespoon cocoa powder
1 teaspoon ginger powder
4 medium carrots, shredded
2 cups of flour
1 teaspoon baking powder
7 ounces of greek yogurt
2 tablespoons of red currant jam
1 tablespoon powdered sugar

How to Cook Ginger Carrot Loaf Cake With Red Currant and Yogurt Sauce

  1. Add the eggs and sugar to the mixer bowl, season with salt and start mixing. Gradually add the oil in the process. Mix until even.
  2. Add the cocoa powder and ginger powder. Mix more until even.
  3. Add the carrots. Mix until even using a spatula.
  4. Strain the flour and baking powder together into the carrot mixture bowl. Mix until even.
  5. Transfer the mixture to a butter-coated loaf pan. Bake for 50 minutes at 350⁰F/175⁰C.
  6. Add the yogurt, jam, and powdered sugar to a small bowl. Mix until even. Serve over sliced loaf cake.

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