Ginger Carrot cake. 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. Ginger and carrot are flavors that go so well together.
But honestly, carrot cake is such an incredible dessert and I think it should be enjoyed all year long. I also really love some spice in my carrot cake so I use some ground cinnamon, ginger, and nutmeg. The light and fluffy frosting for this luscious layer cake recipe is a mixture of cream cheese and whipping cream. You can cook Ginger Carrot cake using 15 ingredients and 7 steps. Here is how you cook it.
Ingredients of Ginger Carrot cake
- You need 3 cups of cake/all purpose flour.
- Prepare 2 tsp of baking powder.
- It’s 1 tsp of baking soda.
- You need 1 tbsp of cinnamon powder.
- Prepare 1/2 tsp of salt.
- It’s 3/4-1 cup of sugar.
- You need 5-6 of medium carrots.
- It’s 2 tsp of fresh finely grated ginger.
- You need 5 of large eggs.
- It’s 150-200 ml of vegetable oil.
- It’s 1/2 cup of buttermilk.
- You need 1/2 cup of fresh orange juice.
- Prepare 2 tsp of vanilla extract.
- Prepare Handful of chopped raisins.
- You need of Chopped peanuts.
Crystallized ginger (not in syrup), chopped, for garnish. This Ginger Carrot Cake is to die for with its intense aroma of ginger and delicate cream cheese buttercream. The candied orange in the sponge cake manages to bring together all the flavors. This deliciously dense, moist carrot cake is packed with nutrients (and flavor)!
Ginger Carrot cake step by step
- Grate your carrots and ginger and chop the raisins and set aside. Grease and flour your baking pan and preheat oven to 180 degrees.
- Mix all dry ingredients apart from sugar in one bowl and whisk to mix them well.
- In a separate bowl put in your eggs and properly whisk, add in your sugar and the rest of the wet ingredients and mix well.
- Mix in the carrots and ginger to the dry ingredients and add in the wet ingredient mixture and mix well till everything is incorporated.
- Dust the raisins with some flour so they don't sink to the bottom and mix them into the cake batter.
- Put your cake mixture in the greased baking tin and bake at 180 degrees for 35-40 minutes or until a knife/ toothpick when poked in comes out clean.
- Enjoy.
Ginger root and lemon zest add a refreshing twist that balances its warm spices, cinnamon and nutmeg. This Fluffy Ginger Carrot Cake is one of the favorites of our guests! It's one of the easiest cakes I've made several times. Trust me, it's a fool proof cake and anyone can. Use crystallized ginger and zest from an entire orange for this Orange-Ginger Carrot Cake.
