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+ servings
Ginger loaf cake sliced on a serving tray

Ginger Loaf Cake

A deliciously light and soft Ginger cake that will stay moist for days. With grated carrot, walnuts and naturally sweetened, this is a lighter version of a classic Ginger Loaf Cake.
Course Snack
Cuisine Australian
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 177kcal
Author Kim



  • Preheat oven to 150 degrees C fan forced/300 degrees F. Grease and line a loaf tin with baking paper.
  • Add flour, baking powder, bicarbonate of soda, ground ginger and salt to a large mixing bowl. Mix together with a whisk until combined.
  • Whisk granulated sweetener, eggs , date syrup and oil in a separate bowl until combined.
  • Add flour mixture into the wet mixture. Use a spatula to scrape the sides of the flour bowl, ensuring all the flour is nicely mixed into the wet ingredients. (note: batter may appear a little firm at this stage, however the moisture from the carrots will loosen it up)
  • Add in the grated carrots and walnuts and mix until combined.
  • Pour batter into loaf tin, (greased and lined), smoothing the top with a spatula or spoon.
  • Bake in the oven for 65 minutes. (to test if cake is cooked, insert a skewer into the centre, and if it comes out clean or with a few crumbs, it’s done). Leave cake in the tin to cool on a wire rack.
  • Remove cake from tin once cooled to room temperature, peeling away the baking paper.
  • Cake should be stored in an air tight container at room temperature and will stay fresh for 3 days. Alternatively, slice it up and pop into ziplock bags and freeze for 4 weeks.


  1. Granulated Sweetener: Monkfruit Sweetener is my preferred natural sweetener for this recipe, however you could also use Natvia Stevia which is another type of granulated sweetener. Just make sure the alternative sweetener you’re using measures like sugar.
  2. Date Syrup: this is available in the health food aisle from Woolworths and Coles in Australia and online at Amazon. The brand I use is called “Macro Date Syrup”. Alternatively, Coconut Syrup could be used, or any unrefined syrup that has a dark thick consistency.
  3. Bicarb Soda: make sure to remove all lumps before adding to the bowl of dry ingredients. To remove lumps, push down on them with a spoon to squash them to a powder.
  4. The cake batter will look like rich caramel sauce in colour and consistency.
  5. Vegetable Oil: Coconut Oil, Grapseed Oil, Avocado Oil, or extra virgn Olive Oil can be substituted.
  6. Ground Ginger:  Make sure your ground ginger is still fresh, otherwise it will have lost its ginger flavour. If you've had a bottle sitting in your spice rack for a year, its probably too old, and I'd recommend buying a fresh bottle of ground ginger to get a nice ginger kick with this cake.


Calories: 177kcal | Carbohydrates: 42g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Fiber: 3g | Sugar: 5g