Why recepie famous for?
Nigella's carrot cake with ginger and walnuts is a twist on the classic - not too much icing, not too sweet. Just right with a cup of tea.
Ingredients
For the cake200g/7oz plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground ginger
¼ tsp fine sea salt
175g/6oz soft light brown sugar
2 large free-range eggs, at room temperature
200ml/7fl oz vegetable oil, plus extra for greasing
200g/7oz carrots, peeled and coarsely grated
100g/3½oz walnut pieces, roughly chopped, plus extra for decorating
75g/2½oz crystallised ginger, finely chopped, plus extra for decorating
For the icing
100g/3½oz unsalted butter, softened
100g/3½oz icing sugar, sieved if lumpy
1 tsp cornflour
100g/3½oz cream cheese
1 tbsp coarsely grated fresh root ginger
Instructions
Preheat the oven to 170C/150C Fan/Gas 3½ and grease the sides and line the base of a 20cm/8in springform cake tin with baking paper.Mix the flour, baking powder, bicarbonate of soda, ground ginger and salt together in a bowl.
Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. Beat in the carrots and then fold in the walnuts and crystallised ginger, until everything is evenly combined.
leave comments