Description
Nigella Carrot and Ginger Cake is a deliciously moist dessert that harmoniously blends the natural sweetness of carrots with the warm spice of ginger. This cake is perfect for any occasion, from festive celebrations to cozy family gatherings. The unique combination of flavors and textures makes it an irresistible treat. Topped with creamy icing and a sprinkle of walnuts and crystallised ginger, this cake will leave your guests asking for more.
Ingredients
Scale
- 200g plain flour
- 175g soft light brown sugar
- 2 large eggs
- 200ml vegetable oil
- 200g grated carrots
- 100g chopped walnuts
- 75g finely chopped crystallised ginger
- 100g unsalted butter (for icing)
- 100g icing sugar (for icing)
- 100g cream cheese (for icing)
- Fresh ginger (for icing)
Instructions
- Preheat the oven to 170°C (325°F). Grease a springform cake tin.
- In a bowl, mix together flour, baking powder, bicarbonate of soda, ground ginger, and salt.
- In another bowl, beat sugar, eggs, and vegetable oil until smooth. Gradually add dry ingredients, then fold in grated carrots, walnuts, and crystallised ginger.
- Pour batter into the prepared tin and bake for 45–55 minutes or until golden brown.
- For the icing, beat together softened butter and icing sugar until creamy. Add cream cheese and fresh ginger juice; mix well.
- Once the cake has cooled completely, ice it with the prepared mixture and decorate with additional walnuts and crystallised ginger.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg