A super moist perfect for winter carrot and walnut cake made from Nigella Lawson's recipe with a few tweaks of my own.
Mix the dry ingredients in one large bowl; flour, salt, baking powder, cinnamon, ginger powder, grated nutmeg.
In another bowl mix the wet stuff; eggs, oil, brown sugar. First beat the sugar and oil well till light in color and fluffy. Now add the eggs, vanilla essence and beat till light. Now add the flour to this mixture and beat it in till mixed well. The mix will be stuff but dont worry.
Add the grated carrot and start beating, the dough becomes loose and lookswet again. Add the chopped walnuts, raisins, ginger and candied ginger. Fold all in well.
Pour the mix into a 20 cm springform cake pan, lined with parchment paper. Smooth the top. Preheat the oven to 170C. Now bake it for 55 - 60 mins. 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.
Whip all the ingredients till light and fluffy! Thats it. Keep in refrigerator till the cake has cooled down and you are ready to serve. Then spread the frosting as much or as little as you want.
I cut the cake in half into two layers and sandwiched the cake with the frosting, then covered it on top with the frosting.
Once set, decorate with chopped walnuts. Cut and serve.