Nigella Carrot Cake Recipe

Nigella carrot cake is made with fresh carrots, crunchy walnuts, warming spices, and crystallised ginger, topped with creamy cream cheese icing. This delicious Nigella Carrot Cake recipe takes about 1 hour to prepare and can serve 8-12 people.

Try More Recipes:

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

Why You Will Love This Nigella Carrot Cake Recipe

• Great Taste: This carrot cake recipe has a perfect mix of sweet and spice, leaving a lasting flavor that makes it unforgettable.
• Crunchy Walnuts: Adding chopped walnuts gives the cake a nice crunch and a hint of nutty taste, making it even more delicious.
• Easy to Make: It’s simple to bake this cake, showing you can make something special without too much trouble.

What Is Nigella Carrot Cake Recipe?

Nigella’s Carrot Cake is a moist Cake filled with grated carrots, tasty walnuts, and sweet spices. It’s a simple but special recipe from Nigella Lawson that mixes soft cake with crunchy nuts and smooth icing on top. This cake is perfect for anyone looking to make something delicious and a bit fancy without too much fuss.

Nigella Carrot Cake 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 temperature (they’ve been outside, not in the fridge)
• 200ml vegetable oil (plus a bit more for greasing)
• 200g carrots, peeled and coarsely grated (think of it as a mini workout)
• 100g walnut pieces, roughly bashed up
• 75g crystallised ginger, finely chopped (watch your fingers!)

For the Icing:

• 100g unsalted butter, soft (as in, it’s been out, not straight from the fridge)
• 100g icing sugar, sieved (we don’t want lumpy icing, do we?)
• 1 tsp cornflour (to keep things thick)
• 100g full-fat cream cheese, cold (straight from the fridge this time)
• 1 tbsp fresh ginger, coarsely grated (for that zing)

To Decorate:

• 25g walnut pieces, roughly bashed up
• 25g crystallised ginger, chopped

How To Make Nigella Carrot Cake

First things first, let’s prepare. You’ll need a 20cm/8 inch springform cake tin.

1. Preheat the Oven: Get it to 170°C (or 150°C for fan ovens) or 325°F. Grease the sides and line the bottom of your cake tin with baking parchment – this makes sure your cake can escape without any drama.
2. Mix the Dry Stuff: Take a bowl and mix your flour, baking powder, bicarbonate of soda, ground ginger, and salt. Just use a fork to mix it up well. This is the foundation of your cake, so make sure it’s well blended.
3. Beat the Wet Ingredients: In another larger bowl, mix the sugar, eggs, and oil until they’re completely combined. Now, slowly add your dry mix from step 2 into this. It’ll look a bit stiff, but don’t panic – the carrots are about to make everything okay. Mix in the carrots, then fold in the walnuts and crystallised ginger until it’s all friendly and well combined.
4. Bake the Cake: Pour the batter into your prepared tin. It might look like there’s not enough, but trust me, this cake’s going to rise and shine. Smooth the top and pop it into the oven for 45-55 minutes. You’ll know it’s done when it’s golden, starting to pull away from the tin’s edges, and a tester comes out clean (ish). Let it cool in its tin on a wire rack; patience is key here.
5. Make the Icing: While the cake bakes, beat the butter and icing sugar together until creamy. Add the cornflour, then half the cream cheese. Mix well before adding the remaining cream cheese. Avoid overmixing; we’re not making a smoothie here. For the ginger juice, grate the ginger onto a plate, scoop it into a kitchen paper, and squeeze over the bowl to catch the juice. Beat this into your icing. Chill it in the fridge until the cake is cool.
6. Ice the Cake: Let the icing warm up a bit on the counter for about 20 minutes until it’s spreadable. Beat it briefly to smooth out any stubborn bits. Unmould your cake onto a plate or stand, then lovingly spread the icing over the top. Swirl it around a bit for that artistic touch, then scatter the top with the remaining walnuts and ginger.

Recipe Tips

• Room Temperature Ingredients: Ensure your eggs are at room temperature before you start mixing. This little detail makes a big difference, helping your mixture blend more uniformly, resulting in a smoother batter and, ultimately, a fluffier cake. Cold eggs can re-solidify fats, leading to a denser cake texture.
• Grate Carrots Finely: The finer you grate your carrots, the more evenly they’ll distribute throughout the cake, giving you that perfect moist texture and subtle sweetness in every bite. Plus, it ensures they cook through properly, avoiding any crunchy surprises.
• Do Not Overmix the Batter: Once you’ve added the dry ingredients to the wet, mix just until everything is combined. Overmixing the batter can activate the gluten in the flour, leading to a cake that’s more tough than tender. Think of it as a gentle fold rather than a vigorous workout for your batter.
• Icing Consistency is Key: When preparing the icing, keep an eye on its consistency. It should be thick enough to stay on the cake but still spreadable. If it seems too runny after adding the ginger juice, chill it in the fridge for a bit. This will help it firm up. Conversely, if it’s too thick, a splash of milk or cream can loosen it up. Remember, the icing is the crown jewel of this cake, so you want it to be just right.

What To Serve With Carrot Cake?

Serve this Carrot Cake with a dollop of whipped cream, a scoop of vanilla ice cream, a drizzle of salted caramel sauce, or alongside a cup of strong black coffee for a perfectly balanced dessert experience.

How To Store Carrot Cake Recipe?

• In The Fridge. Store a standard Nigella Carrot Cake in an airtight container or plastic wrap. For freshness, store at room temperature for 3 days or in the fridge for 5 days.
• In The Freezer. After Cooling, Freeze The Cake. Wrap the cake or slices tightly in plastic wrap, aluminum foil, or a freezer-safe container. Frozen carrot cake lasts 3 months.

How To Reheat Carrot Cake Recipe?

• In The Oven. Bake at 350°F (175°C). Place the carrot cake slice on a baking sheet. The aluminum foil prevents excessive browning. Reheat for 10-15 minutes.
• In The Microwave. Microwaves can quickly reheat small portions. Place sliced carrot cake on a microwave-safe dish. Heat it in 20-30 second intervals, checking after each interval to avoid overheating. Maintain the desired temperature.
• In The Steamer. Use a steamer for gentle, moist reheating. Place sliced carrot cake on a steamer basket or heatproof dish. Steam the cake for 10-15 minutes over simmering water until evenly heated.

FAQs

Try More Nigella Recipes:

• Nigella Fig Cake Recipe
• Nigella Lemon Olive Oil Cake
• Nigella Lemon Poppy Seed Cake

Nigella Carrot Cake Nutrition Facts

Amount Per Serving

• Calories: 350calories
• Total Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 30mg
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 30g
• Protein: 3g

Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:

1. At My Table: A Celebration of Home Cooking
2. Nigella Express: 130 Recipes for Good Food, Fast
3. Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
4. Nigellissima: Easy Italian-Inspired Recipes
5. Nigella Kitchen: Recipes from the Heart of the Home