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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 perfectly balances the warmth of ginger with the natural sweetness of carrots. This cake is not only easy to make but also versatile, allowing for creative toppings and variations to suit your taste. Whether you’re celebrating a special occasion or simply enjoying a cozy afternoon treat, this spiced carrot cake will surely impress your guests and satisfy your sweet tooth. With its rich texture and satisfying sweetness, every slice is a comforting experience you’ll want to savor again and again.

Ingredients

Scale
  • 200 grams plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • 175 grams soft light brown sugar
  • 2 large eggs (room temperature)
  • 200 millilitres vegetable oil
  • 200 grams coarsely grated carrots
  • 100 grams walnut pieces (roughly chopped)
  • 75 grams crystallised ginger (finely chopped)
  • For icing: 100 grams unsalted butter
  • 100 grams icing sugar
  • 100 grams full-fat cream cheese

Instructions

  1. Preheat your oven to 170°C (325°F) and prepare a springform cake tin by greasing it and lining the base with baking parchment.
  2. In a bowl, mix plain flour, baking powder, bicarbonate of soda, ground ginger, and salt until combined.
  3. In another bowl, beat together soft brown sugar, eggs, and vegetable oil until smooth. Gradually add the dry mixture, mixing until just combined.
  4. Fold in grated carrots, chopped walnuts, and crystallised ginger until evenly distributed.
  5. Pour the batter into the prepared tin and bake for 45–55 minutes until golden brown; check doneness with a skewer.
  6. Allow the cake to cool before making the icing by beating together softened butter and icing sugar until creamy. Mix in cream cheese until smooth.
  7. Once cooled, spread the icing over the cake and garnish with extra walnuts or crystallised ginger.

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