Nigella Carrot Cake Recipe

Dive into the flavors of autumn with Nigella Lawson's Ginger and Walnut Carrot Cake, a delightful twist on a classic dessert. This cake is perfect for those who appreciate the comforting warmth of ginger paired with the earthy crunch of walnuts. Below is a guide inspired by Nigella's recipe that will help you bake this delicious treat at home.

Nigella Lawson's Ginger and Walnut Carrot Cake Recipe

Original recipe by Nigella Lawson.

Ingredients for the Ginger and Walnut Carrot Cake

• For the Cake:
  • 200g plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp ground ginger
  • ¼ tsp fine sea salt
  • 175g soft light brown sugar
  • 2 large eggs, at room temperature
  • 200ml vegetable oil, plus more for greasing
  • 200g carrots, peeled and coarsely grated
  • 100g walnut pieces, roughly chopped or crumbled
  • 75g crystallised ginger, finely chopped
• For the Icing:
  • 100g unsalted butter, soft
  • 100g icing sugar, sieved if lumpy
  • 1 tsp cornflour
  • 100g full-fat cream cheese, fridge-cold
  • 1 x 15ml tablespoon fresh ginger, coarsely grated
• To Decorate:
  • 25g walnut pieces, roughly chopped or crumbled
  • 25g crystallised ginger, finely chopped

Preparation Instructions

1. Prepare the Cake Tin: Preheat your oven to 170°C/150°C Fan and ready your 20cm springform cake tin by greasing the sides and lining the base with baking parchment.
2. Mix Dry Ingredients: Combine the flour, baking powder, bicarbonate of soda, ground ginger, and salt in a bowl.
3. Combine Wet Ingredients: In a separate bowl, beat together the brown sugar, eggs, and oil until mixed. Gradually incorporate the dry ingredients, followed by the grated carrots, walnuts, and crystallised ginger.
4. Bake: Pour the batter into the prepared tin and bake for 45–55 minutes. The cake is done when it's set and golden brown, and a tester comes out clean.
5. Prepare the Icing: While the cake bakes, make the icing by beating together the butter, icing sugar, and cornflour, then gradually adding the cream cheese and fresh ginger juice.
6. Decorate: Once the cake is cool, spread the icing on top and garnish with additional walnuts and crystallised ginger.

Storage and Reheating

• Storage: This cake can be stored in an airtight container in a cool place for up to 5 days. For longer storage, wrap the un-iced cake in cling film and foil and freeze for up to 3 months.
• Reheating: Defrost at room temperature if frozen and apply icing before serving.

Nutritional Information

This carrot cake is rich in flavors and textures, with the nutritional content mainly coming from the nuts, carrots, and cream cheese. It provides a good balance of carbs, fats, and protein, along with the health benefits of carrots and nuts. For detailed nutritional values, consider the specific ingredients used.

FAQ about the Ginger and Walnut Carrot Cake

• Can I use a different type of oil? Yes, any neutral oil like canola would work.
• Is it possible to make this cake gluten-free? Yes, by substituting the flour with a gluten-free blend.
• Can I skip the crystallised ginger? The crystallised ginger adds a unique flavor, but you can omit it or adjust it to taste.

This cake is a testament to Nigella Lawson's ability to take traditional recipes and add her own twist, making them even more special. Perfect for any occasion, this carrot cake is sure to impress with its moist crumb, rich flavors, and elegant presentation​​​​​​.