Nigella Carrot And Ginger Cake
Indulge in the delightful flavors of Nigella Carrot and Ginger Cake, a moist and flavorful dessert that perfectly marries the warmth of ginger with the natural sweetness of freshly grated carrots. This easy-to-make cake is ideal for any occasion—from festive gatherings to cozy afternoon teas. Topped with a luscious cream cheese frosting and adorned with crunchy walnuts, it is not only delicious but also visually appealing. Whether enjoyed on its own or paired with fresh fruit and herbal tea, this cake is sure to impress family and friends alike.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves up to 8 people
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
- 200 grams plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 2 teaspoons ground ginger
- ¼ teaspoon fine sea salt
- 175 grams soft light brown sugar
- 2 large eggs (room temperature)
- 200 milliliters vegetable oil
- 200 grams grated carrots
- 100 grams walnut pieces
- 75 grams crystallised ginger
- 100 grams unsalted butter (soft)
- 100 grams icing sugar (sieved if lumpy)
- 1 teaspoon cornflour
- 100 grams full-fat cream cheese (fridge-cold)
- 1 tablespoon fresh ginger (coarsely grated)
- 25 grams walnut pieces (roughly chopped)
- 25 grams crystallised ginger (chopped)
Instructions
- Preheat your oven to 170°C (150°C Fan) or 325°F. Grease a 20cm springform cake tin and line the base with baking parchment.
- In a mixing bowl, whisk together the plain flour, baking powder, bicarbonate of soda, ground ginger, and fine sea salt until well combined.
- In another bowl, beat together the soft light brown sugar, eggs, and vegetable oil until smooth. Gradually fold in the dry ingredients until just combined.
- Gently mix in the grated carrots, walnuts, and crystallised ginger until evenly distributed.
- Pour the batter into the prepared tin and smooth the top. Bake for 45–55 minutes or until golden brown and a toothpick comes out clean.
- Allow cooling in the tin before transferring to a wire rack.
- For the icing, beat together the soft butter and icing sugar until creamy. Gradually add the cornflour followed by half of your fridge-cold cream cheese. Incorporate remaining cream cheese fully and add grated fresh ginger juice.
- Once the cake has cooled completely, remove it from the tin and place it on a serving plate. Spread the icing on top, swirl for decoration, and sprinkle with chopped walnuts and crystallised ginger.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 345
- Sugar: 22g
- Sodium: 155mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 43mg
Find it online: https://recipesamanda.com/nigella-carrot-and-ginger-cake/