Gingerbread Christmas Cake

A beautiful spiced Christmas cake with lashings of ginger for the festive season!



  • 1 small carrot (100g), peeled, cut into small pieces
  • 60 g (1/2 cup) self raising flour
  • 75 g (1/3 cup) caster sugar
  • 1/2 tsp ground cinnamon
  • 50 g butter, melted
  • 1 egg
  • Topping
  • 75 g cream cheese, softened
  • 2 tbsp icing sugar, sifted
  • Tiny squeeze lemon juice (1/4 teaspoon)
  • Chopped nuts, to decorate


  1. Preheat oven to 160oC. Lightly grease Ultra Pro Oval 2.5L Base and set aside.
  2. Combine all ingredients in a Thatsa Bowl Junior. Mix KP Tools Whisk until mixture is smooth.
  3. Transfer mixture into greased Ultra Pro Oval 2.5L Base. Place into the oven to bake uncovered for 30 minutes or until cake bounces back when touched.
  4. Remove from oven and allow to cool before turning out onto a wire rack.
  5. To make the icing, beat egg whites in the Speedy Chef until beginning to foam. Gradually add the icing sugar to create a soft meringue before adding the lemon juice to create a more liquid icing (should still be thick enough to hold shape).
  6. Pour the icing over the cake  and decorate with rosemary sprigs and any other decorations of choice

Tupper Tips:

  • Dust with icing sugar for a “snow” effect on the cake after decorating.
  • Cake can be made gluten-free by using gluten-free flour.
  • Substitute dairy products with a vegan alternative (such as soy or almond milk and Nuttelex) for a dairy-free option.