Nigella Carrot And Ginger Cake

Nigella Carrot And Ginger Cake is a delightful treat perfect for any gathering or cozy afternoon tea. This moist and flavorful dessert combines the warmth of ground ginger with the sweetness of grated carrots, creating a cake that is truly unique. With its appealing texture and taste, this cake will impress your family and friends alike.

Why You’ll Love This Recipe

• Easy to Make: The straightforward preparation means you can whip this cake up even on busy days.
• Flavorful Combination: The blend of carrots and ginger adds a delightful twist, making each bite a burst of flavor.
• Perfect for Any Occasion: Whether it’s a birthday party or a simple dessert after dinner, this cake fits every event perfectly.
• Versatile Icing: The cream cheese icing complements the cake beautifully, adding richness without overpowering the flavors.
• Great for Sharing: With eight servings, it’s an ideal cake to share with friends and family.

Tools and Preparation

To make your baking experience smooth, gather your tools before starting. Having everything ready will help you focus on creating the perfect Nigella Carrot And Ginger Cake.

Essential Tools and Equipment

• 20cm (8 inch) springform cake tin
• Mixing bowls
• Fork
• Electric mixer (or whisk)
• Baking parchment
• Wire rack

Importance of Each Tool

• Springform Cake Tin: Allows easy removal of the cake without damaging it, ensuring a beautiful presentation.
• Mixing Bowls: Essential for combining ingredients efficiently; having multiple sizes helps keep things organized.
• Electric Mixer: Saves time and energy when mixing batter, ensuring a smooth consistency.

Ingredients

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.

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)
• 25 grams (¼ cup) walnut pieces (roughly chopped or crumbled)
• 25 grams (2 tablespoons) crystallised ginger (chopped)

How to Make Nigella Carrot And Ginger Cake

Step 1: 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 springform cake tin with baking parchment.

Step 2: Mix Dry Ingredients

In a bowl, combine the flour, baking powder, bicarbonate of soda, ground ginger, and salt. Mix well with a fork.

Step 3: Prepare the Batter

In a large bowl, beat together the sugar, eggs, and oil until well mixed. Gradually add the flour mixture:
1. Scrape down the sides of the bowl to incorporate all the flour.
2. The batter will be thick.
3. Add in grated carrots, walnuts, and crystallised ginger.
4. Fold until evenly combined.

Step 4: Bake the Cake

Spoon the batter into the prepared tin and smooth the top:
1. Bake for 45–55 minutes or until golden brown.
2. A cake tester should come out with just a few crumbs.
3. Allow cooling in tin on a wire rack.

Step 5: Make the Icing

Beat butter and icing sugar together until creamy:
1. Gradually mix in cornflour then half of cream cheese.
2. Incorporate remaining cream cheese.
3. Using kitchen roll squeeze grated ginger to extract juice; add this juice to icing mix.
4. Cover icing with cling film and refrigerate.

Step 6: Decorate the Cake

Once cooled completely:
1. Remove from tin; place on cake stand or plate.
2. Let icing soften for about 20 minutes before spreading it on top.
3. Sprinkle chopped walnuts and crystallised ginger on top for decoration.

Enjoy your homemade Nigella Carrot And Ginger Cake!

How to Serve Nigella Carrot And Ginger Cake

Serving Nigella Carrot And Ginger Cake can elevate any gathering or celebration. With its rich flavors and delightful texture, this cake pairs beautifully with a variety of accompaniments.

Classic Coffee Pairing

• Enjoy a slice alongside a hot cup of coffee. The bitterness of the coffee complements the sweetness of the cake.

Creamy Ice Cream

• Serve with a scoop of vanilla or ginger ice cream. The creaminess balances the cake’s spiciness perfectly.

Fresh Fruit

• Pair with fresh fruit like berries or citrus slices. This adds a refreshing contrast to the rich cake.

Whipped Cream

• Top each slice with a dollop of lightly whipped cream. This enhances the cake’s moistness and brings lightness to every bite.

Tea Time Treat

• Offer it during afternoon tea with a selection of herbal teas. The warm spices harmonize well with various tea flavors.

How to Perfect Nigella Carrot And Ginger Cake

To ensure your Nigella Carrot And Ginger Cake turns out perfectly every time, follow these helpful tips.

• Use Room Temperature Ingredients: Ensure your eggs and cream cheese are at room temperature for better mixing and texture.
• Grate Carrots Finely: Grating carrots finely allows them to blend seamlessly into the batter, enhancing moisture and flavor.
• Measure Flour Accurately: Use a kitchen scale or spoon flour into your measuring cup and level it off for precise measurements.
• Don’t Overmix Batter: Mix just until combined to keep the cake light and fluffy; overmixing can lead to a dense texture.
• Check Doneness Properly: Use a toothpick or cake tester inserted in the center; it should come out clean or with just a few crumbs attached when done.
• Cool Completely Before Icing: Allow the cake to cool thoroughly before applying icing for better adherence and presentation.

Best Side Dishes for Nigella Carrot And Ginger Cake

Pairing side dishes with Nigella Carrot And Ginger Cake can enhance your dessert experience. Here are some delicious options.

1. Vanilla Ice Cream
   A classic pairing that offers creamy sweetness, balancing the spices in the cake beautifully.
2. Lemon Sorbet
   A refreshing option that cuts through the richness of the cake, providing a zesty contrast.
3. Yogurt Parfait
   Layered yogurt with granola and fruits adds crunch and tartness, complementing the soft texture of the cake.
4. Cheese Platter
   A selection of mild cheeses provides savory notes that pair well with the sweet flavors of carrot and ginger.
5. Fruit Salad
   A mix of seasonal fruits adds freshness and brightness, enhancing your dessert spread.
6. Nutty Granola Bars
   These add a chewy element alongside your soft cake, perfect for those who enjoy varied textures in their meals.
7. Chai Tea
   The spiced warmth of chai pairs wonderfully with ginger flavors in the cake, creating an aromatic experience.
8. Coconut Macaroons
   These chewy treats add an additional layer of sweetness while echoing tropical vibes alongside your carrot cake.

Common Mistakes to Avoid

Making the perfect Nigella Carrot And Ginger Cake can be a joy, but avoiding certain mistakes will ensure your cake turns out just right.

• Bold Ingredient Measurements: Not measuring ingredients accurately can lead to an uneven batter. Always use a kitchen scale or measuring cups for precision.
• Bold Overmixing the Batter: Mixing too much after adding the flour can result in a dense cake. Mix just until combined for a light texture.
• Bold Ignoring Oven Temperature: Baking at the wrong temperature may cause the cake to rise improperly. Use an oven thermometer to ensure accuracy.
• Bold Not Cooling Completely: Icing a warm cake can cause it to melt and slide off. Let your cake cool entirely before adding icing.
• Bold Skipping Ingredient Preparation: Failing to prep ingredients like grating carrots finely can affect texture. Always follow preparation instructions closely.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container to keep it fresh.
• It can last up to 5 days in the fridge.

Freezing Nigella Carrot And Ginger Cake

• Wrap slices tightly in plastic wrap, then place them in a freezer-safe container.
• The cake can be frozen for up to 3 months.

Reheating Nigella Carrot And Ginger Cake

• Oven: Preheat to 170°C (325°F) and heat slices on a baking sheet for about 10 minutes or until warmed through.
• Microwave: Heat individual slices on medium power for 15-20 seconds, checking frequently.
• Stovetop: Place slices in a pan over low heat, cover, and warm gently for about 5 minutes.

Frequently Asked Questions

Here are some common questions about making Nigella Carrot And Ginger Cake:

How do I enhance the flavor of my Nigella Carrot And Ginger Cake?

Adding spices like cinnamon or nutmeg can elevate the flavor profile. You might also consider incorporating nuts or dried fruits.

Can I substitute different oils in this recipe?

Yes, other neutral oils such as sunflower oil or grapeseed oil can work well as alternatives to vegetable oil without altering the taste significantly.

What if I don’t have crystallised ginger?

You can use more ground ginger or omit it altogether if you prefer a milder taste. Fresh ginger could also be an option but use less than what is called for with crystallised ginger.

How do I prevent my Nigella Carrot And Ginger Cake from sinking?

Ensure your baking powder and bicarbonate of soda are fresh and properly mixed into the dry ingredients before combining with wet components.

Final Thoughts

The Nigella Carrot And Ginger Cake is not only delicious but also versatile. Its moist texture and rich flavors make it an ideal dessert for any occasion. Feel free to customize with different nuts or spices to suit your taste preferences!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Nigella Carrot And Ginger Cake

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• Author: Amelia
• Total Time: 1 hour 15 minutes
• Yield: Serves 8

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Description

Indulge in the delightful flavors of Nigella Carrot and Ginger Cake, a moist and aromatic dessert perfect for any gathering or cozy afternoon tea. This cake harmoniously blends the earthy sweetness of grated carrots with the warmth of ground ginger, creating a unique taste experience. Topped with a creamy icing that enhances its rich flavor profile, this cake is sure to impress family and friends alike. With easy preparation steps and versatile serving suggestions, it’s an ideal choice for birthdays, celebrations, or simply enjoying a slice with your favorite beverage.

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Ingredients

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• 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 milliliters vegetable oil
• 200 grams grated carrots
• 100 grams chopped walnuts
• 75 grams crystallised ginger
• 100 grams unsalted butter
• 100 grams icing sugar
• 100 grams full-fat cream cheese
• 1 tablespoon fresh ginger

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Instructions

1. Preheat your oven to 170°C (325°F) and prepare a springform cake tin by greasing and lining it with parchment.
2. In a mixing bowl, whisk together flour, baking powder, bicarbonate of soda, ground ginger, and salt.
3. In another bowl, beat together sugar, eggs, and oil until combined. Gradually add the dry ingredients.
4. Fold in grated carrots, walnuts, and crystallised ginger until evenly mixed.
5. Pour the batter into the prepared tin and bake for 45-55 minutes or until golden brown.
6. Let the cake cool before frosting with a mixture of butter, icing sugar, cream cheese, and grated ginger.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 serving
• Calories: 295
• Sugar: 20g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 34mg