Nigella Wholemeal Carrot Cake

This easy and delicious Wholemeal Carrot Cake from Nigella is a simple yet tasty treat. With a moist texture from grated carrots, crunchy hazelnuts, and creamy cream cheese icing, it’s perfect for any occasion. You can easily adjust ingredients to suit what you have on hand, making it a flexible and satisfying cake.

Ingredients Needed

For the Cake:

• 350g (12 oz) wholemeal flour
• 1 tsp baking powder
• 225g (1 cup) brown sugar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 350g (about 3 medium) carrots, finely grated
• 100g (1 cup) desiccated coconut
• 200g (1 ⅓ cups) hazelnuts
• 200ml (¾ cup + 1 tbsp) vegetable oil
• 3 eggs, beaten
• Milk (as needed)

For the Icing:

• 200g (7 oz) cream cheese
• ½ tsp vanilla extract
• 150g (1 ¼ cups) icing sugar

How To Make Wholemeal Carrot Cake

1. Preheat the oven to 180°C (350°F). Toast hazelnuts for 10-12 minutes until golden. If the skins are on, they will become almost black; rub off the skins once cooled.
2. Crush the hazelnuts: Place the cooled hazelnuts in a bag and bash them with a rolling pin or heavy object until roughly crushed. Set aside some crushed hazelnuts for garnish.
3. Mix the dry ingredients: In a bowl, combine the wholemeal flour, baking powder, brown sugar, cinnamon, and nutmeg. Set aside some crushed hazelnuts for garnish.
4. Combine the wet ingredients: In a separate bowl, whisk together the grated carrots, desiccated coconut, vegetable oil, and beaten eggs. Add this mixture to the dry ingredients. Add enough milk to create a fairly sloppy batter consistency.
5. Bake the cake: Pour the mixture into a greased large cake tin or divide between two 2lb loaf tins. Bake at 180°C (350°F) for about 50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool for 10 minutes before turning out.
6. Prepare the icing: In a bowl, mix the cream cheese, vanilla extract, and icing sugar. Once the cake has cooled, spread the icing over the top.
7. Garnish the cake: Sprinkle the cake with desiccated coconut and the remaining crushed hazelnuts.

Recipe Tips

• Grate the carrots finely to ensure they blend well into the cake, giving it a smoother texture and preventing any large chunks from disrupting the batter.
• Toast the hazelnuts before adding them to the cake to enhance their flavor. Let them cool before crushing to prevent them from becoming too oily.
• Use room-temperature eggs and oil to help the ingredients mix more easily, creating a smoother batter.
• Add milk gradually until the batter reaches a slightly runny consistency. This helps avoid making the cake too dense.
• Let the cake cool completely before icing it. This ensures the cream cheese icing sets properly and doesn’t melt or slide off the cake.

How To Store Leftovers?

• Refrigerate: Let the leftover carrot cake cool completely to room temperature before placing it in an airtight container. Store in the fridge for up to 3-4 days.
• Freeze: You can freeze the carrot cake for up to 3 months. Once cooled, wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. To serve, let it thaw in the fridge overnight before enjoying.

Nutrition Facts

Serving Size: 1 slice (1/12 of the cake)

• Calories: 350
• Total Fat: 22g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 210mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 20g
• Protein: 6g

Try More Nigella Recipes:

• Nigella Lasagne Of Love
• Nigella Lawson Chicken Lasagna
• Nigella Lawson Vegetarian Lasagna Recipe
• Nigella Roast Vegetable Soup Recipe