Ingredients
Cake:
- 200g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp ground ginger
- ¼ tsp salt
- 175g light brown sugar
- 2 large eggs
- 200ml vegetable oil
- 200g grated carrots
- 100g walnut pieces
- 75g crystallised ginger
Icing:
- 100g unsalted butter
- 100g icing sugar
- 1 tsp cornflour
- 100g full-fat cream cheese
- 1 tbsp fresh ginger (juice only)
To Decorate:
- 25g walnuts
- 25g crystallised ginger
Instructions
- Preheat oven to 170°C (325°F). Grease and line a springform tin.
- Mix flour, baking powder, bicarb, ginger, and salt.
- In a large bowl, whisk eggs, sugar, and oil. Fold in dry mix.
- Add carrots, walnuts, and ginger. Pour into tin.
- Bake for 45–55 mins until golden and just pulling away from the sides.
- Beat icing ingredients, chill until needed.
- Ice cooled cake and top with walnuts and crystallised ginger.
