Nigella Carrot Cake Recipe

This delicious Carrot Cake from Nigella Lawson is a simple and quick treat, perfect for any occasion. With its moist texture, spicy ginger kick, and creamy icing, it’s a guaranteed crowd-pleaser. Feel free to swap in different nuts or dried fruits for a personalized twist!

Ingredients Needed

For the cake:

• 200g (1 ⅔ cups) plain flour
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 2 tsp ground ginger
• ¼ tsp fine sea salt
• 175g (¾ cup) soft light brown sugar
• 2 large eggs (at room temperature)
• 200ml (¾ cup + 2 tbsp) vegetable oil (plus more for greasing)
• 200g (2 medium) carrots (peeled and coarsely grated)
• 100g (1 cup) walnut pieces (roughly chopped or crumbled)
• 75g (½ cup) crystallized ginger (finely chopped)

For the icing:

• 100g (½ cup) unsalted butter (soft)
• 100g (¾ cup) icing sugar (sieved if lumpy)
• 1 tsp cornflour
• 100g (½ cup) full-fat cream cheese (fridge-cold)
• 1 x 15ml tablespoon fresh ginger (coarsely grated)

To decorate:

• 25g (¼ cup) walnut pieces (roughly chopped or crumbled)
• 25g (2 tbsp) crystallized ginger (chopped)

How To Make Carrot Cake

1. Preheat the oven: Preheat the oven to 170°C/150°C Fan/325°F. Grease and line the base of a 20cm/8-inch springform cake tin with baking parchment.
2. Prepare the dry ingredients: In a bowl, mix the flour, baking powder, bicarbonate of soda, ground ginger, and salt.
3. Mix the wet ingredients: In a separate large bowl, beat together the sugar, eggs, and oil until fully combined. Gradually add the dry ingredients mixture, scraping the sides of the bowl as necessary. Beat in the grated carrots, then fold in the walnuts and crystallized ginger until evenly mixed.
4. Bake the cake: Spoon the batter into the prepared tin, smoothing the top. Bake for 45–55 minutes, or until the cake is golden brown on top, set, and a cake tester comes out with just a few crumbs. Let the cake cool in its tin on a wire rack.
5. Make the icing: While the cake bakes, prepare the icing. Beat the butter and icing sugar together until creamy. Add the cornflour, then gradually beat in the cream cheese in two additions, ensuring it’s not over-beaten. Squeeze ginger juice from the grated ginger using a kitchen roll, and mix it into the frosting. Cover and refrigerate.
6. Ice and decorate: Once the cake is completely cool, take the icing out of the fridge to soften for about 20 minutes. Beat briefly to make it smooth. Unclip the cake from the tin and place it on a stand or plate. Spread the icing on top, swirl it, and decorate with chopped walnuts and crystallized ginger.

Recipe Tips

• Grate the carrots finely: The finer the carrots, the smoother your cake will be. This helps the batter mix more easily and ensures a moist texture.
• Don’t overmix the batter: Mix until everything is just combined to avoid a dense cake. Overmixing can make it heavy.
• Use room-temperature eggs: This helps the batter come together better, making the cake fluffier and lighter.
• Check the cake with a tester: Bake for 45–55 minutes, but check with a cake tester. It should come out with a few crumbs, not wet batter.
• Cool the cake completely: Wait until the cake is fully cool before icing. If it’s warm, the frosting may melt and become too runny.

How To Store Leftovers?

• Refrigerate: Let the leftover carrot cake cool completely to room temperature. Once cooled, wrap it in plastic wrap or place it in an airtight container. Refrigerate for up to 5 days.
• Freeze: If you want to freeze the carrot cake, wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, let it thaw in the fridge overnight before frosting and serving.

Nutrition Facts

Serving Size: 1 slice (based on 8/12 servings)

• Calories: 290
• Total Fat: 18g
• Saturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 150mg
• Potassium: 180mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 23g
• Protein: 3g

Try More Nigella Recipes:

• Nigella Sunken Amaretto Chocolate Cake
• Nigella Gluten Free Chocolate Cake
• Nigella Tiffin Recipe
• Nigella Semolina Pudding