Print

Nigella Carrot And Ginger Cake

Nigella Carrot And Ginger Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of Nigella Carrot and Ginger Cake, a moist and aromatic dessert that blends the earthy sweetness of carrots with the warm kick of ginger. Perfect for any occasion, this cake is an impressive centerpiece for tea parties or family gatherings. With its simple preparation method, even novice bakers can achieve a delectable treat that delights both the palate and the eyes. Topped with creamy icing and garnished with crunchy walnuts, this cake not only tastes great but also offers a nutritious twist with its wholesome ingredients. Treat yourself to a slice of this scrumptious carrot and ginger confection—it’s sure to become a favorite!

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 crystallised ginger
  • 100 grams unsalted butter
  • 100 grams icing sugar
  • 1 teaspoon cornflour
  • 100 grams full-fat cream cheese
  • 1 tablespoon fresh ginger
  • 25 grams walnut pieces
  • 25 grams crystallised ginger

Instructions

  1. Preheat your oven to 170°C (325°F) and prepare a springform cake tin by greasing it and lining with baking parchment.
  2. In a bowl, mix plain flour, baking powder, bicarbonate of soda, ground ginger, and fine sea salt until well combined.
  3. In another large bowl, whisk together the brown sugar, eggs, and vegetable oil until smooth. Gradually fold in the dry ingredients.
  4. Add grated carrots, walnuts, and crystallised ginger to the batter; mix gently until just combined.
  5. Pour the mixture into the prepared tin and bake for 45-55 minutes or until a toothpick inserted comes out clean.
  6. Allow cooling in the tin on a wire rack before icing.
  7. In another bowl, beat together unsalted butter and icing sugar until creamy. Gradually mix in cornflour.
  8. Add half of your cold cream cheese; then incorporate the rest. Squeeze grated fresh ginger over kitchen roll to extract juice, adding it to your icing mixture. Cover with cling film and refrigerate.
  9. Once the cake is cooled completely, remove from tin onto a plate. Let icing soften at room temperature for about 20 minutes before spreading on top.
  10. Swirl icing decoratively; sprinkle with chopped walnuts and crystallised ginger for garnish.

Nutrition

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