Carrot, ginger and golden syrup loaf with lime glaze

Carrot cake fans won't be able to resist this carrot loaf recipe! Spiked with warming spices and sweetened with treacle, golden syrup and molasses, this loaf is irresistibly drizzled with zesty lime glaze

By Sophie Gray
  • 25 mins preparation
  • 45 mins cooking
  • Serves 10
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Carrot, ginger and golden syrup loaf
  • 250 millilitre milk
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup treacle
  • 1/3 cup golden syrup
  • 1 tablespoon molasses
  • 225 gram self-raising flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice, sifted
  • 115 gram butter, chilled, diced
  • 1 egg, beaten
  • 1 1/4 cup grated carrot, squeezed of excess moisture
Lime glaze
  • 3/4 cup icing sugar
  • juice and zest of ½ lime
  • drop of milk


Carrot, ginger and golden syrup loaf
  • 1
    Preheat oven to 180°C. Grease a 900g loaf tin (approximately 26cm x 13cm x 7cm) and line with non-stick baking paper so it overhangs the edges.
  • 2
    Combine milk and sugar in a saucepan and heat gently, stirring until dissolved. Remove from the heat and stir in the treacle, golden syrup and molasses. Leave to cool until lukewarm.
  • 3
    Sift the dry ingredients in a large bowl. Add the diced butter and rub to form fine crumbs. Stir in the milk mixture, then the egg, and finally the grated carrot to make a smooth, thick batter the consistency of cream.
  • 4
    Pour into the prepared tin and bake for around 45 minutes or until a skewer inserted into the centre of the loaf comes out clean.
  • 5
    Cool in the tin completely before turning out. When completely cool, make the lime glaze (see below); drizzle over the cooled, upturned cake.
Lime glaze
  • 6
    In a small bowl combine the icing sugar, lime juice and zest and just enough milk to make a dropping consistency. Pour over the loaf, and leave to set.


  • If you don’t glaze the loaf, you can wrap it tightly and keep in a cool place for several days – it will be denser and darker than when fresh. Swap lime glaze for lemon, if you prefer. PER SERVE Energy 328kcal, 1375kj • Protein 4.3g • Total Fat 9.5g • Saturated Fat 4g • Carbohydrate 56g • Fibre 2.6g • Sodium 396m