Ginger and Walnut Carrot Cake – Willey’s Weekly Bake 84


I am a massive carrot cake fan but I constantly try different recipes as I have never quite found the perfect one, so I thought I would give Nigellas recipe a try as I had a craving for carrot cake again. Number 1 the icing for me a carrot cake has to have a cream cheese icing I usually make a marscapone one which I like the sharpness of the cream cheese compliments the sweet cake, however I this may be a new favourite as the soft cheese with butter is the perfect mix between butter icing and cream cheese.


  • 200g Self raising flour
  • 1/2 tsp of baking powder
  • 2 tsp of Ground Ginger
  • Pinch of sea salt
  • 100g Demerara Sugar
  • 75g Caster Sugar
  • 200g Carrots
  • 200ml Vegetable oil
  • 100g Walnuts
  • 75g Stem Ginger in syrup
  • 2 Eggs

Ingredients for Icing 

  • 100g Unsalted Butter
  • 130g Soft Cream Cheese
  • 100g Icing sugar
  • Vanilla bean paste
  • 25g Walnut Pieces
  • 25g Stem Ginger pieces



  1. Pre-heat the oven to 170 degrees celsius, I used a 2lbs loaf tin as I didnt have a large spring form circle tin, grease and line with baking parchment.9D999E73-BCA5-4499-B17C-91330A755AC5
  2. Sift together the flour, ground ginger, baking powder and salt and mix and make a well in the centre of the bowl.03261C8A-133D-42EC-ADAC-15C2BCF294C8
  3. Beat together all the wet ingredients – Oil, sugar, and eggs in a large jug or bowl until well combined. Slowly mix this into the dry ingredients it can be quite stiff at this stage.25BBD699-0321-4467-BAE2-B216A061C280
  4. Coarsely grate the carrot and add the the cake mix this should loosen the mixture. Chop the walnuts and stem ginger and add to the cake mix. 

  5. Fill the cake tin with the mixture and bake in the oven for 45 minutes until it is golden brown on top. 

  6. Remove the cake from the tin and leave to cool on a wire rack.
  7. Make the icing by beating the softened butter and soft cream cheese until smooth then add the icing sugar and vanilla bean paste and beat until all mixed in. 

  8. Chop the decorative walnuts and stem ginger. Once the cake is cool use a palette knife to spread the icing over the cake, and scatter the walnuts and ginger over the top.



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