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Ginger and Walnut Carrot Cake

by . Featured in AT MY TABLE

Introduction

This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing – only on top, not running through the middle as well – just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board.

This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing – only on top, not running through the middle as well – just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board.

Image of Nigella's Ginger and Walnut Carrot Cake
Photo by Jonathan Lovekin

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What 20 Others have said

  • A wonderful twist on the classic carrot cake. This is special enough to have as a celebration cake.

    Posted by BunnyMayfair on 12th March 2018
  • I did the gluten free version as per Nigella's suggestion and it was probably best gluten free cake I have made. Very moist. I did the icing without the ginger but added a little vanilla and lemon juice as I didn't want to over emphasise the ginger. The ginger in the cake was just right.

    Posted by Love44simple22designs on 23rd February 2018
  • I have made this cake with some substitutes. My version for gluten free included almond flour, coconut sugar and coconut oil. I also used very thin shredded carrot. For everything else I stuck to the recipe and it was WONDERFUL ! So for those who are gluten free, it is an excellent option! Yummy :)

    Posted by Tali1953 on 19th January 2018
  • I think I'm getting sick of cooking this cake but everyone loves it. I do find the cooking time is longer in my oven and I always get a bit worried it has gone wrong but be patient, WAIT then it's ready and it tastes great.

    Posted by Nanafluff on 3rd January 2018
  • I don't what to say about this! I made it on New Years Eve and it was just marvelous. The moist and softness and flavor of this cake with frosting on top... Amazing. There is a reason why I love Nigella and this receipe is one of them! I've always said that Starbucks had the best carrot cake and no one can top that, but Nigella did it with this one! I did left out the crystallised ginger though. I like the flavour that ginger gives this cake but those pieces would've made it too much, but now I'm considering to add it the next time! Perfect recipe from the first untill the last piece!

    Posted by AmmanJoel on 6th January 2018
  • Made this cake over Christmas as I was recovering from a chest infection. Apart from the homemade cranberry sauce it was the only food I enjoyed. Very easy to make and will no doubt make it again n again.

    Posted by Linnee on 31st December 2017
  • Love this recipe! I've made it three times already, and a fourth time tonight on Christmas Eve, ready for Christmas Day. For someone who was never much of a baker, this recipe is so easy, and the cake is so delicious! Love sharing it with others!

    Posted by trekchick26 on 24th December 2017
  • I’ve made this cake numerous times now, everyone who tastes it loves it, thank you Nigella.

    Posted by Izusko on 23rd December 2017
  • Thanks Nigella! It is so yummy so gingery. I am making this for Christmas Day!

    Posted by e-m-h-e-a-l-i-n-g on 22nd December 2017
  • I've never made a carrot cake, so fancied making this one for my birthday last week. I would make it the day before, as the topping needs to 'mature' a little. Everyone loved it!

    Posted by LesBam on 7th December 2017
  • I made this for my grandaughter who was coming over for the weekend, and as I was also making a lemoncello polenta cake as well which has Italian Mascapone and lovely wipped double Jersey cream for its topping I used this topping for the carrot cake as well, as I ran short of time. I was informed it was the best carrot cake ever! Thank you for the recipe. Just bought your new book to celebrate.

    Posted by 6Gwenni9 on 4th December 2017
  • I made this on the weekend and absolutely loved it. For next time I will make it I will add a little more ground ginger and some mixed spice to turn up the heat just a notch. Absolutely delicious! Thank you Nigella ♥

    Posted by N4Natasha on 4th December 2017
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