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Nigella Carrot And Ginger Cake

Nigella Carrot And Ginger Cake
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Indulge in the delightful flavors of Nigella Carrot And Ginger Cake, a moist and spiced dessert that beautifully marries the sweetness of carrots with zesty ginger. This easy-to-make cake is perfect for any occasion, from casual gatherings to festive celebrations. Its rich texture and unique taste are sure to impress family and friends alike. With simple ingredients and straightforward steps, even novice bakers can create this scrumptious treat. Top it off with a luscious cream cheese icing for a truly irresistible finish.

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 millilitres vegetable oil
  • 200 grams grated carrots
  • 100 grams walnut pieces
  • 75 grams crystallised ginger
  • 100 grams unsalted butter
  • 100 grams icing sugar
  • 1 teaspoon cornflour
  • 100 grams full-fat cream cheese
  • 1 tablespoon fresh ginger
  • 25 grams walnut pieces
  • 25 grams crystallised ginger

Instructions

  1. Preheat your oven to 170°C (150°C Fan) or 325°F. Grease the sides and line the base of your springform cake tin with baking parchment.
  2. In a mixing bowl, combine plain flour, baking powder, bicarbonate of soda, ground ginger, and fine sea salt. Mix them well using a fork until evenly blended.
  3. In another large bowl, beat together soft light brown sugar, eggs, and vegetable oil until well mixed. Gradually add the flour mixture while scraping down the sides of the bowl as needed. The batter will be thick; fold in grated carrots, walnuts, and crystallised ginger until evenly combined.
  4. Spoon the batter into the prepared tin and smooth the top. Bake for about 45–55 minutes until golden brown. A cake tester should come out with just a few crumbs attached. Allow cooling in the tin on a wire rack.
  5. In a bowl, beat together unsalted butter and icing sugar until creamy. Gradually mix in cornflour followed by half of the cream cheese. Incorporate the remaining cream cheese; squeeze grated ginger to extract juice and mix that into icing. Cover with cling film and refrigerate until ready.
  6. Once cool, remove from tin and place on a serving plate. Let icing soften at room temperature for about 20 minutes before spreading it on top. Sprinkle chopped walnuts and crystallised ginger over icing for added decoration.

Nutrition

Find it online: https://simplytastes.com/nigella-carrot-and-ginger-cake/