Nigella Carrot Cake Recipe

You know those cakes that feel like they’re giving you a hug the moment you walk into the kitchen? That’s this one. Nigella’s carrot cake. It smells like warmth and spice, looks beautifully rustic, and tastes like everything cozy — without being cloyingly sweet or overly “carroty” (I’ve had those… not fun).

The first time I made this, I was trying to impress someone I liked. I grated the carrots a bit too enthusiastically and somehow got ginger juice in my eye (spicy tears, my friend). But the cake? It turned out perfectly — dense in the best way, studded with crunchy walnuts and sticky little surprises of crystallised ginger. That icing, with its tangy cream cheese and fresh ginger zing, is honestly reason alone to make it. Spoiler: the cake didn’t win me a boyfriend, but it did win me a house full of compliments.

Why You’ll Love It

• A true one-bowl wonder — very little faff, just a wooden spoon and some elbow grease.
• Crystallised ginger and walnuts = texture heaven — soft, crunchy, chewy, all in one slice.
• Spiced just right — gingery warmth without going full-on Christmas.
• Make-ahead friendly — it gets even better the next day, no joke.
• The cream cheese icing is borderline addictive.
• Perfect for birthdays, rainy days, or just because the carrots needed using.

Ingredients

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, room temp
• 200ml vegetable oil (plus extra for greasing)
• 200g carrots, peeled and coarsely grated
• 100g walnut pieces, roughly chopped
• 75g crystallised ginger, finely chopped

For the Icing:

• 100g unsalted butter, softened
• 100g icing sugar, sieved
• 1 tsp cornflour
• 100g full-fat cream cheese (cold)
• 1 tbsp fresh ginger, grated (juice only)

To Decorate:

• 25g walnut pieces
• 25g crystallised ginger, chopped

How to Make It

Get the oven sorted:

Preheat to 170°C (150°C fan) or 325°F. Line the bottom of a springform tin (20cm/8-inch) and lightly oil the sides. No one wants a cake that clings on for dear life.

Mix the dry bits:

Grab a bowl and whisk together flour, baking powder, bicarb, ground ginger, and salt. No need to sift unless you’re feeling extra.

Combine the wet stuff:

In a larger bowl, beat the sugar, eggs, and oil until they’re smooth and happy. Slowly fold in the dry mix — it’ll feel a bit thick, but don’t worry, it loosens once the carrots join the party.

Add the chunky goodness:

Stir in the grated carrots (don’t panic if it looks like a lot), followed by the walnuts and crystallised ginger. It should smell amazing already.

Bake it up:

Pour into your tin, level the top, and bake for 45–55 mins. You want it pulling slightly from the sides and a skewer to come out with just a few crumbs. Let it cool in the tin — go make tea while you wait.

Make the icing:

Beat butter and icing sugar until creamy, then add the cornflour. Stir in half the cream cheese, beat again, then the rest. Grate fresh ginger, squeeze the juice through paper towel into the mix — no bits! Chill it until the cake’s completely cool.

Ice, swirl, and scatter:

Once your cake’s cooled and ready, spread that icing like you’re frosting a cloud. Add the extra walnuts and ginger bits on top. Slice and serve. Try not to eat it straight off the board — no judgment if you do.

Common Mistakes and How to Dodge Them

Why did my cake sink?
It probably needed a few more minutes. Don’t open the oven too early — patience is part of the magic.

My icing’s too runny!
You might’ve added too much ginger juice, or overmixed. Pop it in the fridge to firm up, or add a bit more icing sugar.

Cake too dense?
Cold eggs or overmixing can do that. Room-temp eggs and a gentle hand are key here.

Lumpy icing?
Didn’t sift the sugar, did you? It’s fine — just beat it longer, or call it “textured” and move on.

Storage and Reheating

• Room Temp: Covered, up to 3 days.
• Fridge: Keeps for 5 days — icing stays firm and lovely.
• Freezer: Slice and freeze individually, wrapped well.
• Microwave: 20 seconds per slice if you want it warm — icing may go gooey (not a bad thing).
• Steamer: A quirky option, but works for super-moist leftovers!

Frequently Asked Questions

Can I make it nut-free?
Totally — skip the walnuts or swap for pumpkin seeds if you still want some crunch.

What if I hate ginger?
Leave out the crystallised and fresh ginger, and maybe swap in a little cinnamon and orange zest instead.

Can I double this recipe?
Yes — just use a larger tin and adjust the bake time (start checking after 55 minutes).

Do I have to ice it?
Nope. It’s brilliant on its own. But the icing is like the mic drop at the end of a good song.

Nutrition Facts (Per Serving):

• Calories: 350
• Fat: 15g
• Carbs: 50g
• Protein: 3g
• Sugar: 30g
• Sodium: 180mg

Try More Recipes:

• Nigella Key Lime Pie
• Nigella Italian Apple Cake
• Nigella Lawson Courgette Cake