I want to make the larger Ginger And Walnut Carrot Cake for my daughter's wedding. Can it be made in advance and frozen? If so, should this be with or without icing? Thank you.
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.