baking

Nigella’s Venetian Carrot Cake

Nigella’s Venetian Carrot Cake

After baking one of Nigella Lawson’s cakes from her ‘Kitchen’ book and enjoying it so much, we decided it needed to be recorded for posterity.  The cake is wonderfully moist even a few days after being baked, it is rich and indulgent.  Butter is replaced with olive oil and flour by ground almonds and so is more the ‘healthy option’.