This sorbet is mind-blowing as part of an ice cream sundae: top with warmed dates, slightly overwhipped cream, salted and deeply toasted chopped almonds, and, of course, a cherry on top.
I’ve tried several carrot cakes recipes including one made in bakery class. Nigella’s recipe trumps all of my past carrot cakes! Love love love the ginger warmth in the cake and icing, the gingery taste is enhanced even further when eaten the following day!