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