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