Everyone has a favorite carrot cake recipe. This one, however, is exceptional. Studded with crystallized ginger and walnuts, this is not overly sweet and more reminiscent of an old-fashion, rustic English teatime treat.
Ginger and Walnut Carrot Cake
For the cake:
1 2/3 cup plain flour
2 tsp. ground ginger
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt
3/4 cup plus 2 tbs. light brown sugar
2 eggs, at room temperature
200ml vegetable oil
1 3/4 cup loosely packed carrots, coarsely grated
1 cup walnut pieces, roughly chopped
4 1/2 tbs. crystallized ginger, finely chopped
For the icing:
7 tbs. unsalted butter, softened
1 cup confectioner’s sugar
1 tsp. corn starch
4 oz. full fat cream cheese, at room temperature
For the decoration:
1/4 cup walnut pieces, roughly chopped
1 1/2 tsp. crystallized ginger
Heat the oven to 350°F. Grease and line the base of a 8″ springform tin.
Combine the flour, ginger, baking powder, baking soda and salt in a bowl and fork to mix together.
Beat the sugar, eggs and oil in a large bowl. Stir in the flour mixture. (At this point, the mixture may seem stiff, but the carrots will add moisture.) Fold in the carrots, walnuts and crystallized ginger. Spread in the prepared tin, smooth the top and bake for 40-45 minutes, or until a tester comes out clean. Leave to cool on a wire rack.
To make the icing, beat the butter with the sugar until creamy. Beat in the corn starch followed by the cream cheese to make a smooth icing. Remove the cooled cake from the tin and place on a serving plate. Spread the icing generously on top and sprinkle with the walnut pieces and crystalized ginger.
Cooking with Nigella 