Nigella Carrot And Ginger Cake

Nigella Carrot and Ginger Cake is a delightful treat that perfectly balances the sweetness of carrots with the warmth of ginger. This cake is not only moist and flavorful but also versatile enough for various occasions, from casual afternoon tea to festive celebrations. With its unique blend of spices and ingredients, this cake will surely impress your family and friends.

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of grated carrots and ginger creates a cake that is both moist and bursting with flavor.
• Easy to Make: With straightforward instructions, you can whip up this cake in no time, even as a beginner baker.
• Versatile Dessert: Perfect for any occasion, whether it’s a birthday party or a cozy family gathering.
• Nutty Crunch: The addition of walnuts adds a delightful crunch, enhancing the overall texture of the cake.
• Delicious Icing: Topped with a creamy ginger-infused icing, this cake becomes an irresistible dessert that everyone will love.

Tools and Preparation

Before diving into the ingredients and steps, gather your tools for an efficient baking experience.

Essential Tools and Equipment

• Springform cake tin (20cm/8 inch)
• Mixing bowls
• Fork or whisk
• Spatula
• Baking parchment
• Electric mixer (optional)
• Grater

Importance of Each Tool

• Springform cake tin: Allows easy removal of the cake without damaging it.
• Mixing bowls: Essential for combining dry and wet ingredients thoroughly.
• Electric mixer: Makes it easier to achieve a smooth batter and creamy icing.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

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 springform cake tin with baking parchment.

Step 2: Mix Dry Ingredients

In a bowl, combine:
* Plain flour
* Baking powder
* Bicarbonate of soda
* Ground ginger
* Fine sea salt
Mix well using a fork.

Step 3: Prepare the Batter

In a large bowl:
1. Beat together soft light brown sugar, eggs, and vegetable oil until well mixed.
2. Gradually add the flour mixture while scraping down the sides of the bowl.
3. Once combined, fold in grated carrots, walnuts, and crystallised ginger until evenly mixed.

Step 4: Bake the Cake

Spoon the batter into the prepared tin. Smooth out the top with a spatula. Bake for 45–55 minutes or until golden brown. A cake tester should come out with just a few crumbs attached. Allow cooling in the tin on a wire rack.

Step 5: Make the Icing

In another bowl:
1. Beat together unsalted butter and icing sugar until creamy.
2. Gradually mix in cornflour followed by half of the cream cheese.
3. Incorporate remaining cream cheese.
4. Squeeze grated fresh ginger in kitchen roll to extract juice; add this juice to icing mixture.

Cover with cling film; refrigerate until needed.

Step 6: Decorate the Cake

Once cooled:
1. Remove from tin; place on a serving plate.
2. Let icing sit at room temperature for about 20 minutes before spreading on top.
3. Swirl icing slightly; sprinkle chopped walnuts and crystallised ginger on top for garnish.

Enjoy your homemade Nigella Carrot And Ginger Cake!

How to Serve Nigella Carrot And Ginger Cake

Serving Nigella Carrot And Ginger Cake can elevate any gathering or celebration. This delightful cake pairs well with various accompaniments that enhance its flavor and texture.

With a Dollop of Cream

• Adding whipped cream on the side brings a lightness that complements the dense cake.

Served Warm with Ice Cream

• Pairing warm slices of cake with vanilla or ginger ice cream creates a delicious contrast of temperatures.

Topped with Fresh Fruit

• Fresh berries or sliced oranges can add a refreshing touch and balance the sweetness.

Accompanied by Tea or Coffee

• Serving this cake alongside a cup of tea or coffee enhances the experience, making it perfect for afternoon gatherings.

Garnished with Nuts

• Sprinkle extra chopped walnuts or pecans on top for added crunch and visual appeal.

How to Perfect Nigella Carrot And Ginger Cake

To achieve the best results when making Nigella Carrot And Ginger Cake, consider these helpful tips:

• Use Room Temperature Eggs: Eggs at room temperature mix better, resulting in a smoother batter and a more even bake.
• Grate Carrots Finely: Finely grated carrots incorporate better into the batter, ensuring moisture and flavor throughout.
• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
• Cool Completely Before Icing: Allow the cake to cool completely to prevent the icing from melting and losing its shape.
• Sift Dry Ingredients: Sifting flour and other dry ingredients helps eliminate lumps, leading to a smoother batter.
• Store Properly: Keep leftover cake in an airtight container at room temperature to maintain its moisture.

Best Side Dishes for Nigella Carrot And Ginger Cake

Enjoying Nigella Carrot And Ginger Cake with complementary side dishes can enhance your dessert experience. Here are some great pairings:

1. Fresh Fruit Salad: A colorful mix of seasonal fruits adds brightness and freshness.
2. Honey Yogurt Dip: A creamy yogurt mixed with honey provides a sweet contrast and tanginess.
3. Spiced Nuts: Roasted spiced nuts offer a crunchy texture that pairs beautifully with the soft cake.
4. Ginger Tea: The warmth of ginger tea matches perfectly with the flavors in the cake.
5. Vanilla Custard: A rich vanilla custard adds indulgence and creaminess.
6. Coconut Whipped Cream: For a dairy-free option, coconut whipped cream adds tropical notes.

Common Mistakes to Avoid

When baking Nigella Carrot And Ginger Cake, avoiding common pitfalls will ensure a successful outcome. Here are some mistakes to watch for:

• Not measuring ingredients accurately: Precision is key in baking. Use a kitchen scale for flour and other dry ingredients to ensure the right balance.
• Skipping room temperature eggs: Cold eggs can affect the batter’s consistency. Always use eggs at room temperature for better emulsification.
• Overmixing the batter: Mixing too much can result in a tough cake. Fold the ingredients until just combined to keep it light and fluffy.
• Not checking for doneness: Relying solely on time can lead to underbaking or overbaking. Use a toothpick or cake tester; it should come out with a few crumbs when done.
• Icing a warm cake: Icing a warm cake can cause the frosting to melt. Make sure the cake is completely cool before applying icing.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Keep the cake separate from icing if possible to maintain texture.

Freezing Nigella Carrot And Ginger Cake

• Wrap slices tightly in plastic wrap and place them in a freezer-safe bag.
• Can be frozen for up to 3 months.

Reheating Nigella Carrot And Ginger Cake

• Oven: Preheat to 180°C (350°F) and warm the cake for about 10 minutes.
• Microwave: Heat individual slices for 15-20 seconds on medium power.
• Stovetop: Place slices in a covered pan over low heat for about 5 minutes, checking regularly.

Frequently Asked Questions

Here are some common questions about Nigella Carrot And Ginger Cake:

What makes Nigella Carrot And Ginger Cake so moist?

The combination of vegetable oil and grated carrots adds moisture while ensuring a tender crumb.

Can I substitute other nuts in this recipe?

Yes, you can use pecans or almonds instead of walnuts if you prefer.

How do I enhance the ginger flavor?

Adding more ground ginger or incorporating fresh ginger into the batter will intensify the ginger flavor.

Is there an alternative to cream cheese icing?

You can use whipped coconut cream as a dairy-free alternative that pairs well with this cake.

How long does Nigella Carrot And Ginger Cake last?

When stored properly, it lasts about 5 days in the refrigerator or up to 3 months in the freezer.

Final Thoughts

Nigella Carrot And Ginger Cake is not only delicious but also versatile. Its rich flavors make it perfect for any occasion, whether served as dessert or an afternoon treat. Feel free to customize it by adding different nuts or adjusting the spices based on your preference.