Nigella Carrot and Ginger Cake
Nigella Carrot and Ginger Cake is a vibrant and flavorful dessert that beautifully combines the natural sweetness of carrots with the zesty warmth of ginger. This moist cake features a delightful crunch from walnuts and is topped with a creamy ginger-infused icing, making it the star of any gathering. Perfect for casual afternoon teas, festive celebrations, or simply as a comforting treat at home, this recipe is easy to follow, ensuring success even for novice bakers. Impress your friends and family with this deliciously spiced cake that’s sure to be a hit!
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves up to 8 people
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 200g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- ¼ teaspoon fine sea salt
- 175g soft light brown sugar
- 2 large eggs
- 200ml vegetable oil
- 200g grated carrots
- 100g walnut pieces
- 75g crystallised ginger
- 100g unsalted butter (soft)
- 100g icing sugar (sieved if lumpy)
- 1 teaspoon cornflour
- 100g full-fat cream cheese (fridge-cold)
- 1 tablespoon fresh ginger (coarsely grated)
- 25g walnut pieces (roughly chopped or crumbled)
- 25g crystallised ginger (chopped)
Instructions
- Preheat the oven to 170°C (325°F) and grease a springform cake tin.
- In a bowl, mix the dry ingredients: flour, baking powder, bicarbonate of soda, ground ginger, and salt.
- In another bowl, beat together sugar, eggs, and vegetable oil until smooth. Gradually add the dry mixture.
- Fold in grated carrots, walnuts, and crystallised ginger until just combined.
- Pour the batter into the prepared tin and bake for 45–55 minutes or until golden brown.
- Allow cooling before making the icing by beating together butter, icing sugar, cornflour, cream cheese, and fresh ginger juice.
- Once cooled, ice the cake and garnish with additional walnuts and crystallised ginger.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 296
- Sugar: 22g
- Sodium: 182mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 34mg
Find it online: https://teffrecipes.com/nigella-carrot-and-ginger-cake/