Nigella Lawson’s Carrot and Ginger Cake is made with plain flour, baking powder, bicarbonate of soda, ground ginger, fine sea salt, soft light brown sugar, eggs, vegetable oil, carrots, walnut pieces, and crystallised ginger. This delicious Carrot and Ginger Cake recipe creates a moist and flavorful dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
For the Cake:
- 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)
For the Icing:
- 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)
To Decorate:
- 25 grams (¼ cup) walnut pieces (roughly chopped or crumbled)
- 25 grams (2 tablespoons) crystallised ginger (chopped)
How To Make Carrot And Ginger Cake:
- Prepare the Tin and Oven: Preheat the oven to 170°C (150°C Fan) or 325°F. Grease the sides and line the base of a 20cm (8 inch) springform cake tin with baking parchment.
- Mix Dry Ingredients: In a bowl, combine the flour, baking powder, bicarbonate of soda, ground ginger, and salt. Mix well with a fork.
- Prepare the Batter: In a large bowl, beat together the sugar, eggs, and oil until well mixed. Gradually add the flour mixture, scraping down the sides of the bowl to incorporate all the flour. The batter will be thick. Add the grated carrots, walnuts, and crystallised ginger. Fold until evenly combined.
- Bake the Cake: Spoon the batter into the prepared tin and smooth the top. Bake for 45–55 minutes, or until golden brown, set, and a cake tester comes out with just a few crumbs. Allow the cake to cool in the tin on a wire rack.
- Make the Icing: Beat the butter and icing sugar together until creamy. Gradually mix in the cornflour, followed by half of the cream cheese. Incorporate the remaining cream cheese. Using a piece of kitchen roll, squeeze the grated ginger to extract the juice. Add this juice to the icing and mix. Cover the icing with cling film and refrigerate.
- Decorate the Cake: Once the cake is completely cool, remove it from the tin and place it on a cake stand or plate. Take the icing out of the fridge and let it soften for about 20 minutes. Beat briefly to smooth it out. Spread the icing on top of the cake, swirling it slightly. Sprinkle the chopped walnuts and crystallised ginger on top.
Recipe Tips
- Use Room Temperature Eggs: Make sure your eggs are at room temperature before mixing them. This helps them combine more smoothly with the other ingredients, creating a better batter texture.
- Grate Carrots Finely: For the best texture in your cake, grate the carrots as finely as possible. This will ensure they blend well into the batter and cook evenly.
- Check Cake for Doneness: Start checking the cake at 45 minutes by inserting a cake tester or toothpick. It should come out with just a few crumbs. If it’s too wet, bake for a bit longer.
- Cool Cake Completely Before Icing: Let the cake cool completely in the tin on a wire rack before icing. If the cake is warm, the icing may melt and not set properly.
- Squeeze Ginger Juice Thoroughly: When preparing the icing, make sure to squeeze the grated ginger well to extract as much juice as possible. This ensures a strong ginger flavor in the icing.
How To Store
- Refrigerate: Allow leftovers Carrot and Ginger Cake to cool to room temperature. Then cover it tightly with plastic wrap or put it in an airtight container. Store in the refrigerator for up to 1 week.
- Freeze: Wrap leftovers Carrot and Ginger Cake tightly in plastic wrap and foil before freezing. It can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 1 slice (1/8 of the cake)
- Calories: 375
- Total Fat: 20 grams
- Saturated Fat: 3 grams
- Cholesterol: 50 milligrams
- Sodium: 210 milligrams
- Potassium: 300 milligrams
- Total Carbohydrate: 45 grams
- Dietary Fiber: 2 grams
- Sugars: 30 grams
- Protein: 4 grams
Try More Nigella Recipe:
- Nigella Vegan Chocolate Cake
- Nigella Gluten-free Banana Cake
- Nigella Black Forest Cake
- Nigella Chocolate Mousse Cake
- Nigella Simnel Cake
Nigella Carrot And Ginger Cake
Description
Nigella Lawson’s Carrot and Ginger Cake is made with plain flour, baking powder, bicarbonate of soda, ground ginger, fine sea salt, soft light brown sugar, eggs, vegetable oil, carrots, walnut pieces, and crystallised ginger. This delicious Carrot and Ginger Cake recipe creates a moist and flavorful dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
For the Cake:
For the Icing:
To Decorate:
Instructions
- Prepare the Tin and Oven: Preheat the oven to 170°C (150°C Fan) or 325°F. Grease the sides and line the base of a 20cm (8 inch) springform cake tin with baking parchment.
- Mix Dry Ingredients: In a bowl, combine the flour, baking powder, bicarbonate of soda, ground ginger, and salt. Mix well with a fork.
- Prepare the Batter: In a large bowl, beat together the sugar, eggs, and oil until well mixed. Gradually add the flour mixture, scraping down the sides of the bowl to incorporate all the flour. The batter will be thick. Add the grated carrots, walnuts, and crystallised ginger. Fold until evenly combined.
- Bake the Cake: Spoon the batter into the prepared tin and smooth the top. Bake for 45–55 minutes, or until golden brown, set, and a cake tester comes out with just a few crumbs. Allow the cake to cool in the tin on a wire rack.
- Make the Icing: Beat the butter and icing sugar together until creamy. Gradually mix in the cornflour, followed by half of the cream cheese. Incorporate the remaining cream cheese. Using a piece of kitchen roll, squeeze the grated ginger to extract the juice. Add this juice to the icing and mix. Cover the icing with cling film and refrigerate.
- Decorate the Cake: Once the cake is completely cool, remove it from the tin and place it on a cake stand or plate. Take the icing out of the fridge and let it soften for about 20 minutes. Beat briefly to smooth it out. Spread the icing on top of the cake, swirling it slightly. Sprinkle the chopped walnuts and crystallised ginger on top.
Notes
- Use Room Temperature Eggs: Make sure your eggs are at room temperature before mixing them. This helps them combine more smoothly with the other ingredients, creating a better batter texture.
- Grate Carrots Finely: For the best texture in your cake, grate the carrots as finely as possible. This will ensure they blend well into the batter and cook evenly.
- Check Cake for Doneness: Start checking the cake at 45 minutes by inserting a cake tester or toothpick. It should come out with just a few crumbs. If it’s too wet, bake for a bit longer.
- Cool Cake Completely Before Icing: Let the cake cool completely in the tin on a wire rack before icing. If the cake is warm, the icing may melt and not set properly.
- Squeeze Ginger Juice Thoroughly: When preparing the icing, make sure to squeeze the grated ginger well to extract as much juice as possible. This ensures a strong ginger flavor in the icing.
Nigella Carrot And Ginger Cake