Ginger and Walnut Carrot Cake
There's no better way to start a Monday than with a cake and this really is a beauty. From Nigella's latest cookbook, with minimal tinkering from me, this recipe is easy to make, looks fantastic and is, according to my mum, "the best cake I've ever eaten".
The only changes I have made are a slightly longer cooking time and the addition of fresh ginger chunks in the icing to give it extra zip. The consistency of the cake itself is wonderfully moist, no doubt helped along by the carrots, which also provide a bit of texture. The icing is creamy, unctuous and packed full of ginger flavour and the topping is sweet, fiery, cruncy and delicious. This cake is an utter dream to make and eat - go make it now!
Ginger and Walnut Carrot Cake
Put the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl and fork well to mix thoroughly.
Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture, scraping the bowl you’re beating them in to rescue and incorporate any flour clinging to the edges. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. So, beat in the carrots and then fold in the 100g of prepared walnuts and 75g crystallised ginger, until everything is evenly combined.
Spoon and scrape into the prepared tin. Don’t worry if it looks as if you haven’t got nearly enough batter, as the cake will rise well as it bakes. Smooth the top and pop in the oven (this is when to make the icing, see step 5) for 50-60 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin.
As soon as the cake’s in the oven, get on with the icing. Beat the butter and icing sugar together and when creamily combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful at all times not to over-beat or the icing will get too runny. Then beat in the grated ginger, cover with cling film and refrigerate.
When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency. Beat briefly to help this along, and make sure it’s smooth. Unclip and release the cake from its tin, unmoulding it, and sit it on a cake stand or plate. Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts and crystallised ginger on top.
The only changes I have made are a slightly longer cooking time and the addition of fresh ginger chunks in the icing to give it extra zip. The consistency of the cake itself is wonderfully moist, no doubt helped along by the carrots, which also provide a bit of texture. The icing is creamy, unctuous and packed full of ginger flavour and the topping is sweet, fiery, cruncy and delicious. This cake is an utter dream to make and eat - go make it now!
Ginger and Walnut Carrot Cake
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 (at room temperature)
200ml vegetable oil (plus more for greasing)
200g carrots (peeled and coarsely grated)
100g walnut pieces (roughly chopped or crumbled)
75g crystallised ginger (finely chopped)
For the icing:
100g unsalted butter (soft)
100g icing sugar (sieved if lumpy)
1 tsp cornflour
100g full-fat cream cheese (fridge-cold)
1 x 15ml tsp fresh ginger (coarsely grated)
To decorate:
25g walnut pieces (roughly chopped or crumbled)
25g crystallised ginger (finely chopped)
Preheat the oven to 170°C/150°C Fan/325°F and grease the sides and line the base of your springform cake tin with baking parchment.Put the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl and fork well to mix thoroughly.
Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture, scraping the bowl you’re beating them in to rescue and incorporate any flour clinging to the edges. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. So, beat in the carrots and then fold in the 100g of prepared walnuts and 75g crystallised ginger, until everything is evenly combined.
Spoon and scrape into the prepared tin. Don’t worry if it looks as if you haven’t got nearly enough batter, as the cake will rise well as it bakes. Smooth the top and pop in the oven (this is when to make the icing, see step 5) for 50-60 minutes. When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin.
As soon as the cake’s in the oven, get on with the icing. Beat the butter and icing sugar together and when creamily combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Be careful at all times not to over-beat or the icing will get too runny. Then beat in the grated ginger, cover with cling film and refrigerate.
When the cake is completely cold, take the icing out of the fridge for about 20 minutes, by which time it will have softened to a still thick but spreadable consistency. Beat briefly to help this along, and make sure it’s smooth. Unclip and release the cake from its tin, unmoulding it, and sit it on a cake stand or plate. Spread the frosting on top, swirling it a little, then sprinkle the chopped walnuts and crystallised ginger on top.
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