Nigella lawson carrot cake

Savor Nigella Lawson’s delightful Carrot Cake recipe a harmony of rich, moist sponge, and tangy cream cheese frosting. Learn this easy-to-follow recipe, perfect for every celebration or a simple dessert treat. Indulge in this time-tested classic today.

R eading Nigella Lawson's book Kitchen is turning out to be quite an educational experience. She has certainly packed a lot of recipes in t...

Sweet cream cheese icing is the perfect topping to this moist Carrot Cake Loaf recipe. Chopped nuts give a tasty contrast to fresh carrots.

Nigella Wholemeal Carrot Cake is crafted with wholesome ingredients like whole wheat pastry flour, grated carrots, and raw pecans. This recipe takes approximately 50 minutes to bake and yields two 9-inch round cakes. With simple steps and flavorful components, it’s a delightful treat for any occasion.

Not all carrot cakes are created equal, especially where Nigella is concerned. This recipe, "originating from Venetian Jews, which sounds refreshingly medieval, made as it is from ground almonds, rather than flour, is enriched with eggs and olive oil and studded with rum-soaked sultanas." As she admits, "it's not much to look at'"– a golden disc about half the height of one layer of an ordinary cake – but it's incredibly moist and deliciously nutty, with a lovely citrus kick too. It's also…

I long thought that carrot cake was an American invention, until I found out that an early version was made by Venetian Jews in the original ghetto. This modest disc is very different from the gargantuan US model with its rich sweet cream-cheese filling and topping, and although — apart from a glorious goldenness — it's not much to look at, it is divine to eat. It also has the added virtue of being attractive to those with dairy and gluten allergies: it came to me dairy free, and I decided…

This is every bit as wonderful as it sounds: an Italian torta di riso, refracted through the prism of someone who loves a bowl of very British rice pudding. The Italians like to stud their rice cake with candied peel, bake it in a tin lined with breadcrumbs or crushed amaretti, and eat it cold; I sprinkle mine with nutmeg, and serve it warm, most frequently with a jewel-bright jam sauce. But it's also lovely with poached fruit and I can't help thinking it would be fabulous with a bit of…

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…

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Defiantly "original", Nigella Lawson has shared her recipe for ginger and walnut carrot cake.