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Nigella Carrot And Ginger Cake

Nigella Carrot And Ginger Cake
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Indulge in the deliciously moist Nigella Carrot and Ginger Cake, a delightful dessert that perfectly balances the warmth of ginger with the natural sweetness of carrots. Ideal for any occasion—be it birthdays, afternoon tea, or cozy gatherings—this cake is sure to impress with its rich flavors and tender texture. The addition of walnuts provides a satisfying crunch, while fresh and crystallized ginger elevates the taste experience. Whether enjoyed on its own or paired with a hot beverage, this cake is a comforting treat that will leave everyone wanting more.

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
  • 200 millilitres vegetable oil
  • 200 grams grated carrots
  • 100 grams chopped walnuts
  • 75 grams finely chopped crystallized ginger
  • 100 grams unsalted butter
  • 100 grams icing sugar
  • 1 teaspoon cornflour
  • 100 grams full-fat cream cheese
  • 1 tablespoon fresh ginger
  • 25 grams chopped walnuts
  • 25 grams crystallised ginger

Instructions

  1. Preheat your oven to 170°C (150°C Fan) or 325°F. Grease a springform cake tin and line the base with baking parchment.
  2. In a mixing bowl, combine plain flour, baking powder, bicarbonate of soda, ground ginger, and fine sea salt.
  3. In a large bowl, beat together soft light brown sugar, eggs, and vegetable oil until well mixed. Gradually add in the dry flour mixture, scraping down the sides as needed.
  4. Fold in the grated carrots, chopped walnuts, and finely chopped crystallised ginger.
  5. Spoon the batter into the prepared tin and bake for approximately 45–55 minutes, or until golden brown. A cake tester should come out with just a few crumbs attached.
  6. Allow your cake to cool in the tin on a wire rack.
  7. To make the icing, beat together the unsalted butter and icing sugar until creamy. Slowly mix in the cornflour followed by the fridge-cold cream cheese until smooth. Add grated ginger juice to your icing mix.
  8. Once cooled, remove your cake from the tin and spread the icing on top. Decorate with chopped walnuts and crystallised ginger.

Nutrition

Find it online: https://recipesbypenelope.com/nigella-carrot-and-ginger-cake/