GINGER WALNUT CARROTCAKE

I was craving for a good carrot cake and wanted to order one so badly until I chanced on Nigella’s recipe and decided to give it a go! The ones I usually get at an pretty established bakery, is good yet lacks as it has this really strange aftertaste despite many people raving about how great their carrot cake is.

Anyhow, long story short – Nigella never let’s anyone down. She’s the queen. I’ve adapted this to contain cinnamon powder and halved it from her original recipe, as realistically speaking – there’s 3 of us in the household. If you want more cake, just double the recipe, it will be able to still fit within the loaf tin as stated below.

I really appreciate how easy this recipe is yields an unbelievably scrumptious cake full of intense flavour – it just hits the right spot. I’ve also added lemon zest instesd of ginger juice into the icing, as I prefer that tartiness compared to the heat of ginger. It came out pretty well balanced and throughly enjoyable – it satisfied my craving greatly, I had to stop myself from finishing up the cake while photographing it! I hope this recipe serves you well, enjoy!

Preparation Time : 1 1/2 Hr
Serves 4-6 ( I have halved the recipe to better portion it for my family )

 

[ Ingredients – For Cake ]

100g all purpose flour

 ½ tsp baking powder

¼ tsp bicarbonate of soda

1 tsp ground cinnamon

¼ tsp fine sea salt

90g fine dark brown sugar

1 large egg, room temperatured

100ml unsalted butter

100g carrots, peeled and coarsely grated

50g chopped walnuts, 10g for decorating

30g crystallised ginger, finely chopped
( if you can’t find them, feel free to use happy family’s preserved white ginger slices – you can purchase them at Sheng Shiong – I’ve tried using them both and actually preferred these to crystallised ginger.)

[ Ingredients – for the icing ]

50g unsalted butter, softened

50g icing sugar, sieved

1 tsp cornflour

50g cream cheese

1 lemon zest , save some for decorating

[ Method ]

•Preheat the oven to 170C, line loaf pan, 22cm x 12cm x 5.5cm, with baking paper.

•Mix the flour, baking powder, bicarbonate of soda, ground cinnamon and salt together in a bowl.

•Cream sugar, butter then eggs until well mixed, then gradually add the dry ingredients. The mixture may seem stiff, but the carrots will loosen it up. Hand mix in the carrots, walnuts and crystallised ginger, until everything is evenly combined.

•Spoon into tin. Don’t worry if it looks as if you haven’t got enough batter, as the cake will rise well as it bakes. Smooth the top and bake for 45 minutes. Use a thin skewer, to check that it comes out clean with no streaks of batter.

•Leave cake aside to cool, in the meantime, make the icing by beating the butter and icing sugar together and when combined, add the cornflour, followed by cream cheese. Lastly, add lemon zest then place in bowl, cling wrap and refrigerate.

•When the cake is completely cooled, bring icing back to room temperature ( this will take 10 – 20mins). Spread icing on cake and sprinkle with chopped walnuts  & extra lemon zest

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