I made Nigella's Ginger And Walnut Carrot Cake. Would you be able to give me some insight into why my cake was crumbly and less moist than expected?
Nigella's Ginger And Walnut Carrot Cake (from AT MY TABLE) is a moist cake that is slightly more hearty than a regular carrot cake and with the chopped walnuts and nuggets of crystallized ginger it can be slightly crumbly. However the cake should not be dry as the carrots help to keep the cake moist. From the description of the cake we suspect that it was baked for too long and this could cause the cake to be dry and crumbly.
The cake should be baked for 45-55 minutes, though all ovens vary so the time will vary a little and you should start checking after the shorter baking time. It should be baked in a 20cm/8-inch springform tin; if you bake the cake in a larger tin then it will be thinner but also the baking time is likely to be shorter. The cake is baked when it is risen and firm on top and the top edges of the cake should be shrinking away slightly from the sides of the tin. A cake tester inserted into the centre should have a few damp crumbs clinging to it (though not uncooked cake batter). The cake will continue to cook slightly as it cools, so it is fine to have some crumbs clinging to the cake tester and the tester does not have to come out completely clean.