Plant-based chef and nutritionist Lisa Marley makes egg-free carrot cake
The carrot cake is an undeniable classic sweet treat in the world of baking.
However, Nigella Lawson’s recipe it proves that even when it comes to classics, there’s always a little room for reinvention.
The celebrity TV chef has shared her “easy” and “delicious” carrot cake with ginger and walnuts, which she claimed is a “twist on the classic”.
This recipe ensures there is not too much icing, is not too sweet and is “just right with a cup of tea”.
The description of the recipe claims that it can be made in “less than 30 minutes” and serves eight to 12 slices.
READ MORE: I made Mary Berry’s ‘easy’ scones in under 30 minutes – they turned out amazing
For the cake
200g plain flour
One teaspoon baking powder
Half a teaspoon bicarbonate of soda
Two teaspoons ground ginger
One quarter teaspoon fine sea salt
175g soft light brown sugar
Two large eggs at room temperature
200ml vegetable oil, plus extra for greasing
200g carrots, peeled and grated
100g walnut pieces, roughly chopped, plus extra for decorating
75g crystallised ginger, finely chopped, plus extra for decorating
For the icing
100g unsalted butter, softened
100g icing sugar, sieved if lumpy
One teaspoon cornflour
100g cream cheese
One tablespoon grated fresh root ginger
1. Begin by preheating the oven to 170C/150C Fan/Gas three, grease the sides and line the base of a 20cm springform cake tin with baking paper.
2. Mix the flour, baking powder, bicarbonate of soda, ground ginger and salt together in a bowl.
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3. Beat the sugar, eggs and oil in another large bowl until they are completely mixed together, then gradually add the flour mixture. At this stage the mixture may seem alarmingly stiff, but the carrots will loosen it up. Beat in the carrots and then fold in the walnuts and crystallised ginger, until everything is evenly combined
4. Spoon the mixture into the prepared tin. Don’t worry if it looks as if you haven’t got enough batter, as the cake will rise well as it bakes. Smooth the top and bake for 45 to 55 minutes.
When it’s ready, the cake will be set and golden brown on top, beginning to shrink away from the edges of the tin and a cake tester will come out with just a few crumbs stuck to it. Transfer to a wire rack and leave to cool in its tin.
5. Meanwhile, to make the icing, beat the butter and icing sugar together and when combined, beat in the cornflour, followed by half the cream cheese.
Once that’s incorporated, beat in the remaining half. Be careful not to over-beat or the icing will get too runny. Squeeze the juice from the grated ginger into the bowl and mix in, discard the ginger flesh. Cover with cling film and place in the fridge.
6. When the cake is completely cold, take the icing out of the fridge for about 20 minutes. Beat briefly to make sure it’s smooth. Remove the cake from its tin and place on a plate or cake stand. Spread the icing on top, swirling it a little, then sprinkle some chopped walnuts and crystallised ginger on top.
Before chopping the 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 clumps.
When it comes to the walnuts, it may be easier and quicker to crumble up the walnuts with your fingers, rather than chopping them on a board.
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