Gingerbread renaissance: How carrots transform a classic bake

Traditional gingerbreads have a strong, spicy aroma, but the dough can be quite heavy and dense. Not everyone appreciates this, which is why more and more recipes for lighter versions of this bake are emerging. Here's one of them: you will need carrots for it.

Cakes with vegetable additions are nothing new. In summer, baked goods based on courgettes are popular. Beetroot is suitable for chocolate desserts. However, the most popular vegetable in baked goods is definitely carrots. This vegetable is also perfect for gingerbread. Its sweetness and moisture make it an ideal addition to cakes and desserts. Thanks to it, they gain an original flavour and health benefits.

Grated carrot makes gingerbread dough much lighter and moist. This vegetable also pairs well with the spices that give this bake its character. The taste of carrot is practically undetectable in the gingerbread, but thanks to it, the cake stays fresh and delicate for longer.

Choose the juiciest carrots possible for the gingerbread, as this will enhance the effect. It is also important that carrots are naturally sweet, which allows for reducing the amount of sugar or honey. This way, the gingerbread can be slightly lower in calories and higher in vitamins. Additionally, it can be layered with jam or semolina cream.

Ingredients:

                      
• 2 cups of flour,
• half a cup of sugar,
• 1 tablespoon of cocoa,
• gingerbread spice to taste,
• cinnamon to taste,
• 1 teaspoon of baking powder,
• 1 teaspoon of bicarbonate of soda,
• 3 eggs,
• half a cup of oil or olive oil,
• 1 tablespoon of honey,
• 2 cups of carrot, grated finely,
• half a cup of raisins, nuts, or finely chopped plums, optional.

For the glaze:

    
• About 140 grams of dark chocolate,
• half a cup of 30% cream,
• finely chopped walnuts.

Preparation method:

1. Mix flour, sugar, cocoa, gingerbread spice, cinnamon, baking powder, and bicarbonate of soda.
2. In another bowl, mix eggs, oil, and honey at low speed until combined.
3. Add the dry ingredients to the egg mixture and mix briefly.
4. Add grated carrot and dried fruit, mixing the mixture with a spoon.
5. Transfer the dough to a loaf tin lined with baking paper.
6. Bake the gingerbread at 180 degrees Celsius for about 50 minutes.
7. Decorate the cooled gingerbread with the glaze. Melt the chocolate in warmed cream.
8. Spread the glaze on the gingerbread and sprinkle with finely chopped walnuts.