Freezing Larger Ginger And Walnut Carrot Cake

Our answer

Nigella's Ginger And Walnut Carrot Cake (from AT MY TABLE) makes a 20cm/8-inch cake but as the recipe is so popular we have also tested a 25cm/10-inch version. Both sizes of the cake freeze well and we would suggest freezing the cakes without the cream cheese icing.

The cake can be baked and then stored, un-iced, in an airtight container for up to 2 days. To freeze the cake, let it cool completely and then wrap it tightly in a double layer of clingfilm (plastic wrap) and a layer of foil. Freeze for up to 3 months. For the larger cake you may like to leave it on the base of the springform tin for a little extra support. To thaw the cake, unwrap it and leave on a wire rack at room temperature for 4-5 hours for the 20cm cake or 5-6 hours for the 25cm cake. Add the cream cheese frosting before serving.