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Nigella Carrot And Ginger Cake

Nigella Carrot And Ginger Cake
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Indulge in the delightful flavors of Nigella Carrot and Ginger Cake, a moist and aromatic dessert that brings warmth to any gathering. This cake combines freshly grated carrots with spicy ginger, creating a unique twist on traditional carrot cake recipes. Perfect for birthdays or cozy afternoons, each slice is a celebration of rich textures and delightful spices. Top it off with cream cheese icing and a sprinkle of walnuts for an irresistible treat that everyone will love.

Ingredients

Scale
  • 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)
  • 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)

Instructions

  1. Preheat the oven to 170°C (325°F). Grease a springform cake tin.
  2. In a mixing bowl, combine the plain flour, baking powder, bicarbonate of soda, ground ginger, and fine sea salt.
  3. In a large bowl, beat together the soft light brown sugar, eggs, and vegetable oil until well combined. Gradually add in the dry mixture while scraping down the sides to incorporate all ingredients thoroughly.
  4. Fold in the grated carrots, chopped walnuts, and finely chopped crystallised ginger. Ensure everything is evenly mixed.
  5. Spoon the batter into the prepared tin, smoothing out the top. Bake for 45–55 minutes, or until golden brown. Check with a cake tester; it should come out clean with just a few crumbs attached. Allow cooling in the tin on a wire rack before removing.
  6. In another bowl, beat together the soft butter and icing sugar until creamy. Gradually mix in the cornflour, then half of your cold cream cheese. Incorporate the rest until smooth.
  7. Squeeze grated fresh ginger in a kitchen roll to extract juice; mix this into your icing. Cover with cling film and refrigerate until ready to use.
  8. Once cooled, remove from tin and place on a stand or plate. Let your icing soften for about 20 minutes, then beat briefly. Spread over your cake, swirling gently on top. Finish by sprinkling chopped walnuts and crystallised ginger as decoration.

Nutrition

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