Nigella Carrot And Ginger Cake

Nigella Carrot And Ginger Cake is a delightful dessert that brings together the warmth of ginger with the sweetness of carrots. This cake is perfect for any occasion, be it a family gathering, birthday celebration, or simply a cozy afternoon treat. Its moist texture and rich flavors make it a standout choice for dessert lovers. Plus, it’s easy to prepare, ensuring you can impress guests without much fuss.

Why You’ll Love This Recipe

• Flavorful Combination: The blend of carrots and ginger creates a unique taste that keeps everyone coming back for more.
• Moist and Tender: The cake stays moist thanks to the vegetable oil and fresh ingredients, making each bite delicious.
• Easy Preparation: With straightforward steps, even novice bakers can whip up this cake with confidence.
• Versatile Serving Options: Enjoy it plain, or elevate its appeal with creamy icing and toppings for special occasions.
• Nutritious Twist: Packed with grated carrots and walnuts, this cake offers a touch of nutrition alongside indulgence.

Tools and Preparation

Before diving into the recipe, gather your essential tools to make the process smoother. Having the right equipment on hand will help you create the perfect Nigella Carrot And Ginger Cake.

Essential Tools and Equipment

• Mixing bowls
• 20cm (8 inch) springform cake tin
• Electric mixer or whisk
• Baking parchment
• Grater

Importance of Each Tool

• Mixing bowls: Needed for combining dry and wet ingredients efficiently.
• Springform cake tin: Allows for easy removal of the cake without damaging its shape.
• Electric mixer or whisk: Helps achieve a smooth batter by thoroughly mixing ingredients.

Ingredients

Nigella Lawson’s Carrot and Ginger Cake is made with plain flour, baking powder, bicarbonate of soda, ground ginger, fine sea salt, soft light brown sugar, eggs, vegetable oil, carrots, walnut pieces, and crystallised ginger. This delicious Carrot and Ginger Cake recipe creates a moist and flavorful dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.

For the Cake

• 200 grams (1 ⅔ cups) plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 2 teaspoons ground ginger
• ¼ teaspoon fine sea salt
• 175 grams (¾ cup) soft light brown sugar
• 2 large eggs (at room temperature)
• 200 millilitres (⅔ cup + 2 tablespoons) vegetable oil (plus more for greasing)
• 200 grams (1 ⅔ cups) carrots (peeled and coarsely grated)
• 100 grams (1 cup) walnut pieces (roughly chopped or crumbled)
• 75 grams (⅓ cup) crystallised ginger (finely chopped)

For the Icing

• 100 grams (½ cup) unsalted butter (soft)
• 100 grams (1 cup) icing sugar (sieved if lumpy)
• 1 teaspoon cornflour
• 100 grams (⅓ cup + 1 tablespoon) full-fat cream cheese (fridge-cold)
• 1 tablespoon fresh ginger (coarsely grated)
• 25 grams (¼ cup) walnut pieces (roughly chopped or crumbled)
• 25 grams (2 tablespoons) crystallised ginger (chopped)

How to Make Nigella Carrot And Ginger Cake

Step 1: Prepare the Tin and Oven

Preheat the oven to 170°C (150°C Fan) or 325°F. Grease the sides and line the base of a 20cm (8 inch) springform cake tin with baking parchment.

Step 2: Mix Dry Ingredients

In a bowl, combine the flour, baking powder, bicarbonate of soda, ground ginger, and salt. Mix well with a fork.

Step 3: Prepare the Batter

In a large bowl, beat together the sugar, eggs, and oil until well mixed. Gradually add the flour mixture while scraping down the sides of the bowl to incorporate all the flour. The batter will be thick. Add in the grated carrots, walnuts, and crystallised ginger then fold until evenly combined.

Step 4: Bake the Cake

Spoon the batter into the prepared tin and smooth out the top. Bake for 45–55 minutes or until golden brown. A cake tester should come out with just a few crumbs when done. Allow to cool in the tin on a wire rack.

Step 5: Make the Icing

Beat together butter and icing sugar until creamy. Gradually mix in cornflour followed by half of cream cheese. Incorporate remaining cream cheese next. Use kitchen roll to squeeze grated ginger for juice; add this juice to your icing mix. Cover with cling film; refrigerate.

Step 6: Decorate the Cake

Once completely cool, remove from tin onto a stand or plate. Let icing soften for about 20 minutes after removing from fridge; beat briefly to smooth out before spreading on top of cake in swirls. Finally sprinkle chopped walnuts and crystallised ginger on top for added crunch!

How to Serve Nigella Carrot And Ginger Cake

Serving Nigella Carrot And Ginger Cake can elevate any occasion, from casual gatherings to special celebrations. Its delightful flavors pair beautifully with various accompaniments. Here are some creative serving suggestions:

With Fresh Cream

• Lightly Whipped Cream: A dollop of lightly whipped cream adds a rich and creamy texture that complements the cake’s spiciness.

With Ice Cream

• Ginger or Vanilla Ice Cream: The warmth of ginger or the smoothness of vanilla ice cream creates a delicious contrast to the cake’s moistness.

With Fruit Compote

• Berry Compote: A warm berry compote offers a tart and sweet balance, enhancing the overall flavor profile of the cake.

With Tea or Coffee

• A Cup of Brewed Tea or Coffee: Pairing this cake with a cup of your favorite tea or coffee enhances its cozy appeal, making it perfect for afternoon tea.

As a Layered Dessert

• Layered with Yogurt: Transform slices into an elegant dessert by layering them with Greek yogurt and sliced fruits for added freshness.

How to Perfect Nigella Carrot And Ginger Cake

To achieve the best results with your Nigella Carrot And Ginger Cake, consider these tips:

• Use Room Temperature Eggs: Eggs at room temperature incorporate better, resulting in a lighter batter.
• Grate Carrots Finely: Finely grated carrots blend seamlessly into the batter, ensuring even moisture throughout the cake.
• Don’t Overmix Batter: Mix just until combined; overmixing can lead to a dense texture.
• Cool Completely Before Icing: Allow the cake to cool fully before icing to prevent melting and ensure a smooth finish.
• Store Properly: Keep leftovers in an airtight container at room temperature for up to three days for optimal freshness.

Best Side Dishes for Nigella Carrot And Ginger Cake

Pairing side dishes with Nigella Carrot And Ginger Cake can enhance your dining experience. Here are some delightful options:

1. Fruit Salad: A mix of seasonal fruits adds freshness and brightness that balances the cake’s richness.
2. Cheese Platter: Combining various cheeses adds savory notes that contrast well with the sweet flavors of the cake.
3. Spiced Nuts: Roasted spiced nuts offer crunch and warmth, complementing the cake’s ginger notes.
4. Chia Seed Pudding: A creamy chia seed pudding provides a nutritious side that pairs nicely with dessert.
5. Coconut Whipped Cream: This dairy-free option adds tropical flair while maintaining lightness alongside the cake.
6. Herbal Tea Infusion: A calming herbal tea like chamomile or mint brings an aromatic element that complements dessert time.

Common Mistakes to Avoid

It’s easy to make mistakes while baking the Nigella Carrot And Ginger Cake. Here are some common pitfalls and how to steer clear of them.

• Boldly skipping the room temperature eggs: Using cold eggs can affect the cake’s texture. Always bring your eggs to room temperature for better mixing.
• Boldly underestimating the grating process: Coarsely grated carrots can lead to uneven baking. Ensure your carrots are finely grated for a moist and consistent cake.
• Boldly ignoring the oven temperature: Every oven is different. It’s essential to check your cake a few minutes before the suggested baking time to prevent overbaking.
• Boldly rushing the cooling process: Cutting the cake too soon can cause it to fall apart. Let it cool completely in the tin before removing it.
• Boldly skimping on the icing: The icing adds a delicious finish. Don’t hold back; use the full amount for maximum flavor and creaminess.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Place parchment paper between layers if stacking.

Freezing Nigella Carrot And Ginger Cake

• Wrap slices tightly in plastic wrap or aluminum foil.
• Freeze for up to 3 months for best quality.

Reheating Nigella Carrot And Ginger Cake

• Oven: Preheat to 160°C (320°F). Warm slices for about 10 minutes.
• Microwave: Heat one slice at a time for 15-20 seconds until warm.
• Stovetop: Use a covered pan over low heat, warming each slice for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making Nigella Carrot And Ginger Cake.

Can I substitute any ingredients in Nigella Carrot And Ginger Cake?

Yes, you can use different nuts like pecans or omit them entirely if desired. Additionally, try using different types of sugar for varying sweetness.

How do I know when my Nigella Carrot And Ginger Cake is done?

The cake is ready when it’s golden brown on top and a toothpick inserted comes out with just a few crumbs attached.

Is Nigella Carrot And Ginger Cake suitable for special occasions?

Absolutely! This cake is perfect for celebrations and gatherings due to its rich flavor and attractive presentation.

Can I make Nigella Carrot And Ginger Cake ahead of time?

Yes, you can bake it a day in advance. Just store it properly and add the icing right before serving for freshness.

Final Thoughts

Nigella Carrot And Ginger Cake offers a delightful blend of flavors that makes it perfect for various occasions. Its moist texture and zesty ginger notes create an irresistible dessert that everyone will love. Feel free to customize this recipe by adding your favorite nuts or adjusting the spices to suit your taste!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Nigella Carrot And Ginger Cake

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• Author: Vanessa
• Total Time: 1 hour 10 minutes
• Yield: Serves up to 8 people

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Description

Indulge in the delightful flavors of Nigella Carrot And Ginger Cake, a moist and fragrant dessert that perfectly balances the warmth of ginger with the sweetness of fresh carrots. This cake is a crowd-pleaser for any occasion, be it family gatherings, birthdays, or simply a cozy afternoon treat. Its tender texture and rich flavors make it an unforgettable choice for dessert lovers. Plus, with straightforward preparation steps, even novice bakers can create this stunning cake with ease. Whether served plain or adorned with creamy icing and toppings, this carrot and ginger cake is sure to impress.

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Ingredients

Scale 1x2x3x

• 200 grams (1 ⅔ cups) plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• 2 teaspoons ground ginger
• ¼ teaspoon fine sea salt
• 175 grams (¾ cup) soft light brown sugar
• 2 large eggs (at room temperature)
• 200 millilitres (⅔ cup + 2 tablespoons) vegetable oil (plus more for greasing)
• 200 grams (1 ⅔ cups) carrots (peeled and coarsely grated)
• 100 grams (1 cup) walnut pieces (roughly chopped or crumbled)
• 75 grams (⅓ cup) crystallised ginger (finely chopped)
• 100 grams (½ cup) unsalted butter (soft)
• 100 grams (1 cup) icing sugar (sieved if lumpy)
• 1 teaspoon cornflour
• 100 grams (⅓ cup + 1 tablespoon) full-fat cream cheese (fridge-cold)
• 1 tablespoon fresh ginger (coarsely grated)
• 25 grams (¼ cup) walnut pieces (roughly chopped or crumbled)
• 25 grams (2 tablespoons) crystallised ginger (chopped)

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Instructions

1. Preheat your oven to 170°C (325°F). Grease the sides and line the base of a 20cm (8 inch) springform cake tin with baking parchment.
2. In a bowl, combine the flour, baking powder, bicarbonate of soda, ground ginger, and salt. Mix well with a fork.
3. In a large bowl, beat together the sugar, eggs, and oil until well mixed. Gradually add the flour mixture while scraping down the sides of the bowl to incorporate all the flour. The batter will be thick. Add in the grated carrots, walnuts, and crystallised ginger then fold until evenly combined.
4. Spoon the batter into the prepared tin and smooth out the top. Bake for 45–55 minutes or until golden brown. A cake tester should come out with just a few crumbs when done. Allow to cool in the tin on a wire rack.
5. Beat together butter and icing sugar until creamy. Gradually mix in cornflour followed by half of cream cheese. Incorporate remaining cream cheese next. Use kitchen roll to squeeze grated ginger for juice; add this juice to your icing mix. Cover with cling film; refrigerate.
6. Once completely cool, remove from tin onto a stand or plate. Let icing soften for about 20 minutes after removing from fridge; beat briefly to smooth out before spreading on top of cake in swirls. Finally sprinkle chopped walnuts and crystallised ginger on top for added crunch!

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 slice (approximately 120g)
• Calories: 320
• Sugar: 25g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 40mg