Description

Indulge in the delightful flavors of Nigella Carrot and Ginger Cake, a moist and spiced dessert that beautifully combines the sweetness of carrots with the warmth of ginger. This cake is perfect for any occasion, from casual tea time to festive gatherings. With its rich texture and aromatic profile, it’s sure to impress family and friends alike. Easy to prepare with simple steps, this cake invites bakers of all levels to enjoy a slice of pure comfort. Top it off with a creamy icing or serve it plain—either way, it’s a treat that will leave everyone craving more.

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 chopped walnuts
75 grams crystallised ginger
100 grams unsalted butter
100 grams icing sugar
1 teaspoon cornflour
100 grams cream cheese
1 tablespoon fresh ginger
25 grams chopped walnuts
25 grams crystallised ginger

Instructions

Preheat your oven to 170°C (325°F). Grease and line a springform cake tin.
In a bowl, mix plain flour, baking powder, bicarbonate of soda, ground ginger, and salt.
In a separate bowl, beat together brown sugar, eggs, and vegetable oil until smooth. Gradually add the dry ingredients.
Fold in grated carrots, walnuts, and crystallised ginger until evenly combined.
Pour the batter into the prepared tin and bake for 45–55 minutes until golden brown.
Allow the cake to cool before preparing the icing by creaming butter and icing sugar, then mixing in cream cheese and fresh ginger.
Ice the cooled cake and decorate with extra walnuts and crystallised ginger if desired.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: N/A

Nutrition

Serving Size: 1 serving
Calories: 305
Sugar: 25g
Sodium: 150mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 4g
Cholesterol: 25mg

Keywords: To make this cake gluten-free, substitute regular flour with a gluten-free blend. Consider adding more ginger for an extra kick or swapping walnuts for pecans based on preference.