Carrot, Ginger and Rum Spiced Cake

When I think of Bonfire Night treats, I immediately think of toffee apples or a variation of toffee apple desserts. Something sticky with caramel and something sweet. This year I've made something a little different but still perfect for this time of the year. I had some leftover crystallised ginger from making my Crystallised Ginger and Beer Cake so I started to think about what else would go well with ginger. I had a root round my cupboard and my fridge and they provided the inspiration for this recipe. I based it on my favourite carrot cake recipe with a few amendments. I found some rum at the back of the cupboard and decided to soak the dried fruits in rum overnight. I also dug out my tropical cake tin as the rum and dried fruits felt tropical. 

The combination of ginger, carrot, dried fruits, rum and spices was heavenly. The flavours worked really well together and there's a bit of a kick to the cake. The ginger was the predominant flavour and every so often you get a burst of fruit with a hit of rum. I used my speculaas spice mix which really added a depth of flavour to this cake. The spices smelt amazing and really complemented the ginger. 

The cake was so good I made it again when I needed some 'thank you' cakes. I've been having a nightmare with Ikea delivery so I had to rely on my friend's parents to house sit. I also needed a 'thank you' cake for a colleague who very kindly carved a gorgeous cat pumpkin for me for Halloween. Plus I gave some to my neighbours who we asked to put out our bins and keep an eye on the house whilst we were away. I baked them in mini loaves this time which are ideal for gifts and they were very well received. 

 The cat pumpkin carving

I actually baked these cakes just before November so I'm really pleased that I can enter them to a number of blog challenges this month. 

Tea Time Treats hosted by Jane from The Hedge Combers and Karen from Lavender and Lovage. The theme this month is Bonfire Night. 

Treat Petite hosted by Stuart from Cakeyboi and Kat from the Baking Explorer. The theme this month is Thank You and as I mentioned earlier these were made to thank various people for their kind deeds. It's very fortuitous that Stuart picked this theme for November!

Biscuit Barrel hosted by Laura from I'd Much Rather Bake Than... The theme for this month is Winter Warmers and this ginger, rum and spiced cake will definitely warm you up!

Baking with Spirit hosted by Janine from Cake of the Week. I rarely get to enter this challenge so I'm really pleased that this fits in November's challenge which is warming and alcoholic. This cake definitely fits the bill! 

Credit Crunch Munch hosted by Alida from My Little Italian Kitchen on behalf of Helen from Fuss Free Flavours and Camilla from Fab Food 4 All. This recipe used up leftover crystallised ginger, mixed dried fruit and the end of a bottle of rum. 

Extra Veg hosted by Helen from Fuss Free Flavours and Michelle from Utterly Scrummy. The carrots here are an extra portion of veg and it's well hidden in this cake.

Love Cake hosted by Ness from Jibber Jabber. The theme this month is 'In with a Bang' and this cake definitely fits the bill with the spices, ginger and rum!

Cook Blog Share hosted by Lucy from Supergolden Bakes.

 adding eggs and oil to the flour mixture

 the fruits plumped up nicely after being soaked in rum overnight 

 adding grated carrots, chopped crystallised ginger and rum soaked fruits 

  

 Add a sprinkling of icing sugar for definition and wow factor

 You can see the bit of ginger, carrot and fruits 

 Mini loaves baked as a thank you

An original recipe by bakingaddict

175g self raising wholemeal flour

150g soft dark brown sugar

1 teaspoon bicarbonate of soda

100mls vegetable oil

2 eggs

250g carrots, peeled and grated

100g mixed dried fruit

60mls rum

100g crystallised ginger, chopped

1 teaspoon ground cinnamon

1/2 teaspoon gound nutmeg

1 teaspoon allspice 

OR 2 teaspoons Speculaas Spice

• Place the mixed dried fruit in a small bowl and soak in rum preferably overnight or longer if you can. 
• Preheat the oven to 170C
• In a large bowl, mix the wholemeal flour, bicarbonate of soda and spices.
• Add in the eggs and vegetable oil and mix well.
• Stir in the grated carrots, chopped crystallised ginger and rum soaked fruits. 
• Pour into a tin and bake for approximately 50-60 minutes or until a skewer inserted into the centre comes out clean. 
• The mini loaves will take about 30-35 minutes - check with a skewer at 25 minutes.